Chocolate Cream Pie with Peanut Butter Topping
Makes 1 (9-inch) pie
  • Basic Pie Crust (recipe follows)
  • ¾ cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon salt
  • 2½ cups milk
  • 6 egg yolks
  • 2 (4-ounce) bars semisweet chocolate, chopped
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Peanut Butter Topping (recipe follows)
  • Garnish: chocolate curls
  1. Preheat oven to 425°.
  2. Prick bottom of prepared Basic Pie Crust with a fork. Bake for 10 to 12 minutes or until lightly browned. Let crust cool completely.
  3. In a medium saucepan, combine sugar and next 3 ingredients. In a medium
 bowl, whisk together milk and egg yolks until smooth. Add milk mixture to sugar mixture, whisking until smooth. Cook over medium heat, whisking constantly, for 8 to 10 minutes or until mixture is thick and bubbly. Remove from heat, and whisk in chocolate and butter until melted and mixture is smooth. Stir in vanilla. Pour mixture into cooled pie crust. Cover pie with plastic wrap, pressing directly on surface of pie to prevent a skin from forming. Refrigerate for up to 3 days. Spread Peanut Butter Topping over chocolate mixture. Chill, uncovered, for at least 4 hours before serving. Garnish with chocolate curls, if desired. Cover and refrigerate for up to 3 days.
Recipe by Paula Deen Magazine at