Chocolate Peanut Butter Pie | Ryan Scott

For the pie crust, in a food processor, pulse the flour, salt and sugar until combined. Add the butter and pulse until it is pea-size, 5 to 8 pulses. Add the egg yolk and vinegar and pulse to combine, 3 to 4 pulses. Add the ice water in 2 stages, pulsing 3 to 4 times after each addition. Test the dough by squeezing a small handful. If it easily holds together, it is properly hydrated. If not, add more ice water, ½ tablespoon at a time, until the dough holds together. 

Place the dough (it will be a little crumbly) onto a sheet of plastic wrap. Pull the edges of the plastic wrap inward, pressing the dough onto itself to form a disk. Wrap the dough with the plastic wrap. Using a rolling pin, roll the dough to release any air pockets and to finish shaping it into a compact disk, then put it in the refrigerator to rest for 10 minutes (or up to an hour). 

Remove the refrigerated disk of pie dough from the plastic wrap. Roll out the dough on a well-floured surface into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Using kitchen shears, trim the excess dough leaving a ½-inch overhang around the border. Tuck under the remaining overhanging dough at the edges and gently press to seal the dough to the lip of the pie dish. Crimp the edges of the pie crust with your fingers or the tines of a large fork.  

Using a fork, prick the bottom of the dough all over. Line the pie crust with parchment or wax paper and fill it with pie weights, dried beans or uncooked rice. Bake until the crust is just short of golden brown, 25 to 30 minutes. Carefully remove the parchment and pie weights and cook until the bottom of the pie crust is golden brown, about 5 more minutes. Cool completely. 

For the chocolate pudding filling, in a medium bowl, whisk together the egg yolks, cocoa powder and brown sugar until well combined.   

In a small saucepan, combine the milk, vanilla extract and salt and cook over medium-high until the mixture begins to simmer. Slowly pour half of the hot milk mixture into the egg mixture, whisking constantly, then scrape the warm egg mixture back into the saucepan. Cook over medium heat, whisking constantly until thickened, 2 to 3 minutes. Don't be worried if the mixture looks slightly grainy or curdled.  

Pour the hot custard into the bowl of a food processor. Add the chocolate and process it, scraping down the sides as necessary, until the chocolate is melted and the custard is smooth and velvety. Pour the filling into the pie shell and refrigerate for at least 2 hours or up to overnight. 

For the salted peanut butter filling, in a large bowl, beat the peanut butter, cream cheese, powdered sugar, salt and cream with an electric mixer on high speed until fluffy and smooth. Scoop the filling onto the cooled chocolate pudding and smooth it out with the back of a spoon. 

To finish the pie, make the whipped cream. In a large bowl, whisk the cream, powdered sugar and vanilla until medium/stiff peaks form. Don't overwhip it! You don't want your whipped cream to be chunky. If you do overwhip it, you can save it by adding a drizzle of liquid cream and gently folding it in. 

Dollop the whipped cream over the peanut butter filling. Using a spoon or spatula, create decorative swirls, leaving a ½-inch border for the fillings to peek out. 

To garnish, use a vegetable peeler on the dark chocolate bar to create chocolate shavings directly over the top of the whipped cream, and finish with a generous sprinkling of honey roasted peanuts. 

You can cut and serve this pie right away, but it will cut cleaner if you let it chill in the fridge for a couple hours. It will last, covered and refrigerated, for 4 to 5 days (if you don't eat it all before then).