Peanut Butter Chocolate Pie

Submitted by: Donna Hershkowitz, Interim Executive Director

Mystery and food are all wrapped together in Food to Die For: Secrets from Kay Scarpetta’s Kitchen and the Patricia Cornwell novels that inspired it. Dig into this great (and easy!) Peanut Butter-Chocolate Pie. Crust

Take it easy—buy a 9-inch chocolate crumb crust and save time and energy! (chill in the refrigerator) Filling 3 tablespoons cornstarch Dash of salt 3 extra-large egg yolks 1 1/4 cups milk 1/2 cup honey 1/2 cup creamy peanut butter 2 ounces unsweetened baking chocolate, chopped. Topping 1 cup heavy whipping cream 3 tablespoons packed brown sugar 1/2 cup peanuts, chopped In a medium saucepan, stir together the cornstarch and salt.

In a small bowl, whisk together the egg yolks, milk, and honey; gradually whisk into the cornstarch mixture until blended. Cook over medium heat, stirring constantly, for 3 to 5 minutes, until the mixture thickens and boils; stir constantly for 1 minute. Remove the pan from the heat. Stir in the peanut butter and chocolate until the mixture is well combined and the chocolate is melted and smooth. Press a piece of waxed paper directly over the filling to prevent a skin from forming. Cool the mixture for 15 minutes. Pour the filling into the chilled pie shell. Cover the pie with aluminum foil or plastic wrap and refrigerate for several hours or overnight, until firm. Make the topping In a large bowl, beat the whipping cream with an electric mixer at high speed until stiff. Sprinkle the brown sugar over the whipped cream and beat it in until blended. Spread the cream mixture over the pie and sprinkle the peanuts over the top. Cover the pie loosely and refrigerate for at least 2 hours or until ready to serve (you can make the pie up to 2 days ahead if you have that kind of willpower).