As a fan of Reese’s Peanut Butter Cups, I grew obsessed with the idea of re-creating that rich, satisfying taste in a pie and worked to develop the perfect recipe. Be forewarned that this pie is quite rich and filling. I recommend serving it at the end of a light meal—or even better, as a meal unto itself!

　　

Ingredients

Makes one 9-inch pie, 6 to 8 slices (level: easy)

　　

Crust

1 prebaked 9-inch Traditional Pastry Piecrust shell (page 6)

　　

Chocolate Filling

3/4 cup sugar

　　3 1/2 tablespoons cornstarch

　　1/8 teaspoon salt

　　2 1/2 cups whole milk

　　4 large egg yolks

　　2 tablespoons unsalted butter

　　2 teaspoons pure vanilla extract

　　3 ounces chopped unsweetened chocolate

　　

Peanut Butter Cream

3/4 cup heavy cream

　　2 tablespoons confectioners’ sugar

　　1/3 cup creamy peanut butter

　　

Candy Filling

4 Reese’s Peanut Butter Cups, chopped

　　

Garnish

2 cups Whipped Cream (page 193)

　　1/2 cup chocolate shavings

　　1 large Reese’s Peanut Butter Cup or 8 Reese’s Peanut Butter Cups Miniatures

　　

Step 1

To prepare the chocolate filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until they are well combined. Place the mixture over medium heat, constantly whisking and scraping the sides of the pan. When the cream begins to bubble and thicken, add the butter, 1 tablespoon at a time. When all of the butter is mixed in, add the vanilla. Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. Keep the mixture over the heat until the chocolate is smoothly melted and the cream thickens.

　　

Step 2

To prepare the peanut butter cream, using an electric mixer on high speed, mix together the heavy cream and confectioners’ sugar until they create a stiff whipped cream. Fold in the peanut butter and mix until well combined.

　　

Step 3

To assemble the pie, thoroughly cover the bottom of the pie shell with chopped peanut butter cups. Spread the peanut butter cream over the candy, and then pour the chocolate cream over the peanut butter cream. Cover the pie with plastic wrap and place in the refrigerator to cool for at least 1 hour before serving.

　　

Step 4

When ready to serve, remove the pie from the refrigerator and remove the plastic wrap. Evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or an offset spatula to spread it to create a more finished look. Sprinkle the chocolate shavings over the whipped cream and either place the large peanut butter cup in the center of the pie or place 1 miniature peanut butter cup on each slice of pie.

　　

Step 5

Chocolate–Peanut Butter Dream Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

　　From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.