Pie with frozen pudding
Votes: 1
Time: 4 hours 30 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This pie will delight everyone with its amazing combination of chocolate and peanut butter, as well as the contrasting textures of a crumbly chocolate crust meets a delicate pudding filling, all topped with a fluffy cloud of whipped cream. Use a store-bought graham cracker crust for a shorter prep time. Let the pudding filling set completely in the refrigerator, then top the pie with whipped cream and sprinkle with chocolate chips and crushed roasted peanuts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup granulated sugar
- 3 large egg yolks, beaten
- 2 tablespoons cornstarch
- 1/8 teaspoon coarse salt
- 3 cups whole milk
- 1 cup natural creamy peanut butter
- 1 prepared 9-inch chocolate graham cracker pie crust
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 2 tbsp chopped roasted peanuts, for sprinkling
- 2 tablespoons mini chocolate chips, for sprinkling
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Recipes with similar ingredients: chocolate chips (granules), Peanut butter, eggs, milk, cream, starch
Cooking the dish according to the recipe:
- In a large bowl, combine granulated sugar, egg yolks, cornstarch, salt, and 1/3 cup milk.
- In a large saucepan, heat the remaining 2 2/3 cups milk over medium heat. It should be hot, but not boiling. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and simmer, whisking constantly, until the cream thickens, 6-8 minutes.
- Remove from heat and stir in the peanut butter until dissolved. Pour into a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Spread the filling over the crust, spreading it out so it reaches the edges of the pie crust. Cover the frosting with plastic wrap and refrigerate the pie until completely set, at least 4 hours.
- When ready to serve, beat the cream and powdered sugar in a large bowl with a hand mixer until stiff peaks form.
- Spread whipped cream over the pie and sprinkle with peanuts and chocolate chips.
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