Unsweetened Whipped Cream
- 1 cup heavy cream
- 1/2 tsp pure vanilla extract (optional)
EQUIPMENT:
Food processor
9-inch pie plate
To make whipped cream: Using chilled beaters (or a whisk), beat the cream with the vanilla, if using in a chilled bowl until it holds a soft shape. Beat until it holds a good shape but is not too stiff.
Position a rack in the lower third of the oven and preheat the oven to 350°F.
Crust
- 1/4 cup salted roasted peanuts (finely ground in a food processor or crushed in a bag with a rolling pin)
- 2 tbsp sugar
- 3/4 cup graham cracker crumbs (finely ground in a food processor)
- 4 tbsp unsalted butter, melted
- 3 oz milk chocolate, finely chopped
To make the crust: Mix the peanuts, sugar, graham cracker crumbs, and butter in a medium bowl until the mixture is evenly moistened. Spread the mixture in the pie plate and use the bottom of a glass or a custard cup to press it evenly and firmly over the bottom and up the sides of the pie plate.
Bake for 12 to 14 minutes, until the crust begins to set and colors slightly. If the crust puffs up while baking, press it gently back into place with the back of a fork or the custard cup.
Remove the crust from the oven, sprinkle the chopped chocolate over the bottom, and let the chocolate soften for 1 to 2 minutes. Using a pastry brush or the back of a spoon, spread the chocolate evenly over the bottom and up the sides of the crust. Let cool, then chill the crust until the chocolate sets, about 30 minutes.
Filling
- 3 tbsp sugar
- 3 tbsp unsweetened cocoa powder, preferably natural
- 2 tbsp plus 2 teaspoons cornstarch
- 1/8 tsp salt
- 2 cup whole milk
- 7 oz milk chocolate
- 11/2 recipe Unsweetened Whipped Cream (see recipe)
- a couple of tablespoons of salted roasted peanuts
- chocolate shavings
To make the filling: Whisk the sugar, cocoa, cornstarch, and salt together in a heavy medium saucepan. Add about 3 tablespoons of the milk and whisk to form a smooth paste. Whisk in the remaining milk. Using a silicone spatula or a wooden spoon, stir the mixture constantly over medium heat, scraping the bottom, sides, and corners of the pan, until the pudding thickens and begins to bubble at the edges, about 5 minutes. Continue to cook and stir for 1 minute, then add the chocolate and stir briskly until the chocolate is melted and the pudding is smooth, about 30 seconds longer. Scrape the hot pudding into the crust and level it with one or two strokes of the spatula. Let cool for 1 hour, then refrigerate the pie. When the filling is cool, cover and chill for at least several hours, or overnight.
Top the pie with dollops or a swirl of the whipped cream, and sprinkle with the peanuts.
Excerpted from Sinfully Easy Delicious Desserts by Alice Medrich/Artisan Books, 2012.Excerpted from Sinfully Easy Delicious Desserts by Alice Medrich/Artisan Books, 2012.
