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Chocolate Peanut Butter Icebox Pie
Twenty-two peanut butter sandwich cookies crushed and pressed with melted butter form the base, giving every slice a salty-sweet foundation before the filling even comes into play. The chocolate custard cooks on the stovetop — three egg yolks, sweetened condensed milk, whole milk, cornstarch, and bittersweet chocolate chips — then pours into the crust and chills for several hours until firmly set. Top with whipped cream just before serving. Makes 8 slices, and the assembled pie keeps refrigerated for two days.
Equipment
- Oven
- Stovetop
- Saucepan
- Pie dish
Ingredients
- 22 peanut butter sandwich cookies (such as Nutter Butter, from 1 [16-oz.] pkg.)
- 5 Tbsp. butter, melted
- 2 Tbsp. cornstarch
- 3 large egg yolks
- 1 (14-oz.) can sweetened condensed milk
- 1 cup whole milk
- 2 tsp. vanilla extract
- ¾ cup 60% cacao bittersweet chocolate chips (4½ oz.)
- 2 cups Best-Ever Whipped Cream (recipe, this page )
Instructions
- 1Preheat the oven to 375 degrees Fahrenheit and lightly coat a 9-inch pie pan with cooking spray. Pulse the peanut butter sandwich cookies in a food processor for 45 to 60 seconds until they turn into fine crumbs.
- 2Transfer two and three-quarter cups of the cookie crumbs to a medium bowl, discarding any extra. Pour the melted butter over the crumbs and stir until the mixture is evenly moistened.
- 3Firmly press the crumb mixture into the bottom and up the sides of the prepared pie pan. Bake for 8 to 10 minutes until lightly browned, then transfer to a wire rack to cool completely for about 20 minutes.
- 4While the crust finishes cooling, whisk the cornstarch and egg yolks together in a medium saucepan until the mixture is completely smooth. Whisking them first prevents lumps in your custard.
- 5Slowly whisk in the sweetened condensed milk, whole milk, and vanilla extract. Place the saucepan over medium heat and bring the liquid to a simmer while whisking constantly. Don't walk away, as milk mixtures burn easily on the bottom of the pan.
- 6Keep the mixture at a simmer and continue whisking for about 2 minutes until it thickens into a pudding-like consistency.
- 7Take the pan off the heat and whisk in the chocolate chips for about 1 minute until they melt completely. Pour the warm filling through a fine mesh strainer directly into the cooled crust, discarding any solids left in the strainer, and smooth the top with a spatula.
- 8Refrigerate the pie uncovered for at least 8 hours until the filling is fully set.
- 9Spoon dollops of whipped cream around the outer edge of the chilled pie and sprinkle with chopped chocolate-covered peanuts right before serving.
Notes
- Make ahead: You can prepare and chill this pie up to 2 days before you plan to serve it.
- Topping: Store-bought whipped cream works perfectly if you don't want to make your own from scratch.
- Storage: Keep leftover pie covered in the refrigerator for up to 4 days.
Recipe Details
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