Ingredients
| 4 oz. | unsweetened chocolate, chopped coarsely | | 3 tbsp. | unsalted butter | | 1/4 cup | smooth or | | chunky peanut butter | | 1 tsp. | vanilla | | 3/4 cup | sugar | | 2 tbsp. | sugar | | 3 | eggs | | 1 cup | dark corn syrup | | 1/2 cup | milk | | 2/3 cup | roasted unsalted peanuts, chopped coarsely |
Garnish
| 1-1/2 cup | heavy cream | | 1 tbsp. | espresso powder | | 1/4 cup | powdered sugar |
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Instructions
Prepare one pie shell (this recipe recommends a sweet pastry shell,chilled and unbaked). Preheat oven to 350°F. In the top of a double boiler set over simmering water, melt the chocolate with the butter. In a large bowl beat the peanut butter, vanilla, sugar and eggs and the corn syrup and milk in a stream. Mix in the chocolate mixture and sprinkle in the peanuts. Pour the filling into the shell and bake the pie for about 1 hour. Let the pie cool on rack and chill for at least 2 hours. Beat the cream with the espresso powder and the powdered sugar until it forms soft peaks. Use it to garnish the pie.
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