Chocolate Fudge-Peanut Butter Buckeye Pie
Karri Perry-Blue Ribbon Favorites
Crust:
3 cups crushed chocolate graham crackers (or use Teddy grahams-or chocolate cookies)
2 Tablespoons granulated sugar
8 Tablespoons melted butter
Chocolate Fudge Cream Filling Ingredients:
1 Tablespoon unsalted butter
2 Baker’s Chocolate- semi sweet bars (4 ounces each)-chopped
2 teaspoons vanilla extract
***
2/3 cup granulated sugar
3 Tablespoons cornstarch
2 Tablespoons Hershey’s Special Dark Cocoa Powder
1/2 teaspoon salt
1 cup heavy cream
2 cups milk (2% or whole)
3 large egg yolks
Peanut Butter Mousse Filling Ingredients:
Heavy Whipping Cream- 1 Cup
Sugar 1 TBS
Vanilla 1 tsp
tiny pinch of salt
Cream Cheese 1 brick-softened
Confectioner's Sugar 1 Cup
Peanut Butter 1 Cup
Reese's Cups-optional-original (6) chopped, plus extra for decoration if desired
Whipped Cream Topping:
1 cup heavy whipping cream
3 Tablespoons granulated sugar
1 teaspoon vanilla
Pie Directions: Crush chocolate graham crackers in food processor until fine. Add sugar and melted butter to the crushed graham crackers. Mixture should resemble wet sand. Put the graham mixture into an 10-12 inch deep dish pie plate-or a 9x9 baking dish, use a measuring cup to tamp crust into the sides. Set crust aside.
Making Chocolate Fudge Cream Filling:
Directions:
In a large bowl, add the chopped chocolate, vanilla and butter. Set aside.
In a medium saucepan off of the heat, whisk together the sugar, cornstarch, salt and cocoa powder. Stir in the cream and milk. Add the egg yolks and stir.
Place the saucepan over medium heat, stir constantly. The mixture will begin to thicken as it is heated. Bring to a boil, whisking constantly. Boil for one minute.
Remove the pan from the heat and immediately pour mixture over the waiting bowl of chocolate, butter and vanilla.
Stir until all of the chocolate has melted and the mixture is glossy and smooth.
Pour chocolate filling into a prepared deep dish pie crust or prepared 9x9 dish. If necessary smooth the chocolate with an off-set spatula.
Let pie cool for 20 minutes, before chilling in the refrigerator for 2 hours. After two hours, top with peanut butter mousse (recipe follows)
Peanut Butter Mousse:
In a medium bowl, mix together with electric mixer:
1 cup of heavy whipping cream
1 tsp vanilla extract
1 TBS sugar
tiny pinch of salt
Beat on medium and then high,
until it's light and airy whipped cream
about 3-4 minutes
set aside.
Mix together with electric mixer:
1 - 8 ounce brick of softened cream cheese
beat until light and smooth -about 2 minutes
Add:
1 cup of confectioner's sugar mix until combined.
Add:
1 cup of creamy peanut butter.
(I used Jiff brand)
Mix in peanut butter until just combined.
Gently fold in the whipped cream using a rubber spatula
until no streaks of white are visible.
Fold in 6 chopped Reese's cups (if desired)
Pour the peanut butter mixture over the (now chilled) prepared chocolate fudge cream filling.
Spread the mixture all the way to the edges.
Gently tap the pan on the counter three times
to remove any excess air pockets.
Refrigerate the: Buckeye Chocolate Fudge-Peanut Butter Pie for 4 hours-to overnight before serving for best results.
Before serving, top the pie with sweetened whipped cream.
Decorate with extra peanut butter cups, chopped dry roasted peanuts and a chocolate drizzle.
