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–+ servings

Chocolate Peanut Butter Silk Pie

4.83 from 17 votes
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Prep Time 40 minutes
Cook Time 55 minutes
Resting Time 8 hours
Servings 8 slices

Ingredients
  

Pie Crust

  • 3 cups flour
  • 1 teaspoon salt
  • ¾ cup vegtable shortening
  • ¾ cup salted butter
  • 1 egg
  • 1 tablespoon distilled white vinegar
  • 3-5 tablespoon cold water

Filling

  • 1 cup sugar
  • 2 eggs
  • 8 oz semisweet chocolate
  • 1 teaspoon vanilla
  • ½ cup salted butter
  • 1 cup heavy cream
  • ½ cup peanut butter

Whipped Cream

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • shaved chocolate

Instructions
 

Make The Crust

  • In a large bowl combine the flour and salt. Dice up the butter and shortening. Using a pastry cutter or stand mixer, cut in your butter and shortening until it is about the size of oats.
  • Add the egg and vinegar and just enough water for your dough to combine.
  • Mix and knead your dough until combined. Be careful not to over knead.
  • Wrap your dough in plastic wrap and let it rest for 4 hours or overnight in the fridge.
  • Roll out your dough until it is about ½ inch thick.
  • Transfer your dough onto a pie dish and press it down into the dish.
  • Trim off the extra dough around the edges.
  • Tuck your edges in and then crimp them using your thumb on one hand and your thumb and index finger on the other.
  • Brush your crust with an egg wash. Using a fork poke some holes in the bottom of your pie crust to keep it from puffing up.
  • In your crust place parchment paper and pie weights (or rice or oats).
  • Bake your crust at 350 degrees F for 15 minutes. Then take out the pie weights and parchment paper. Continue to bake your crust for another 35 minutes. At about the last 15 minutes, lightly place some aluminum foil on the top of your crust if the edges are getting too brown.
  • Let cool completely.

Make Pie Filling

  • In a sauce pan whisk together your eggs and sugar. Cook on low while continuously whisking, until your mixture gets pale in color and fluffy (160 degrees F).
  • Remove from heat and add your chocolate, vanilla, and peanut butter.
  • In a separate bowl, cream your butter then add your chocolate mixture. Beat until light and fluffy.
  • In a separate bowl add your heavy cream and whisk on high until you get stiff peaks.
  • Fold your whipped cream into your chocolate mixture.
  • Pour your filling into your prepared pie shell.
  • Refrigerate for 4 hours or more.

Whipped Cream

  • In a bowl whisk together your heavy cream and powdered sugar until you reach stiff peaks.
  • Add your whipped cream on top of your pie and then top with some shaved chocolate.
  • Serve cold and enjoy!
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