CHOCOLATE CREAM PIE WITH PEANUT BUTTER WHIPPED CREAM

INSTRUCTIONS

Pie

• In a medium pot, heat the milk, cream, and Alpaco 66% Chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture to a gentle simmer.
• Meanwhile, whisk the sugar, cornstarch, and espresso powder together in a medium heatproof bowl. Whisk in the egg yolks until well combined.
• When the chocolate mixture has come to a simmer pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, stirring constantly with a spatula until it gets very thick and comes to a first boil, 3-5 minutes. Stir in the butter and vanilla until well combined.
• Pour the warm pudding into the cooled pie crust and cover with plastic wrap pressed directly against the surface of the pudding. Let cool at room temperature until the filling is completely set, then refrigerate for 35-45 minutes.

Peanut Butter Cream

• In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium speed until light and fluffy, 2-3 minutes. Add the cream and continue whipping until the mixture is smooth hand reaches medium peaks. Add the vanilla and mix to combine.