My husband and I have been following a paleo diet for the last year and a half. For Valentine's Day I wanted to make him something special, so I decided to tackle adapting this to use paleo-friendly ingredients. I made a crust with palm shortening, eggs, and coconut flour which took only 9 minutes to bake. The filling was pretty easy as I used coconut milk instead of regular milk and arrowroot powder instead of cornstarch (only need about 2T). I used Trader Joe's 72% dark chocolate which I love and Maranatha Sunbutter instead of peanut butter. A whipped cream is easy to make with a can of coconut cream, and I subbed coconut sugar for the brown sugar. It actually wasn't that hard to get the whole thing together, and I know he'll be wowed!
Chocolate-Peanut Butter Pie
Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas. This recipe first appeared in our Jan/Feb 2013 issue along with Kerri Conan's article Bradley's Corner Cafe.
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Credit: Todd Coleman
INGREDIENTS
1½ cups flour8 tbsp. unsalted butter, cubed
1 tsp. kosher salt
2 cups heavy cream
2 tbsp. sugar
4 tsp. vanilla extract
¾ cup smooth peanut butter
8 oz. semisweet chocolate, chopped
1 cup light brown sugar
¼ cup cornstarch
4 egg yolks
2 cups milk
INSTRUCTIONS
1. Heat oven to 425°. Pulse flour, 6 tbsp. butter, and ½ tsp. salt in a food processor into pea-size crumbles. Add ¼ cup ice-cold water; pulse into a dough. Form into a disk; wrap in plastic wrap; chill for 1 hour. Roll dough ⅛" thick on a floured surface. Transfer to a 9" pie plate, trim edges, prick with a fork. Cover with parchment; fill with dried beans. Bake for 20 minutes. Remove paper and beans; bake until golden brown, 10–12 minutes. Let cool.2. Whisk together cream, sugar, and 1 tsp. vanilla to stiff peaks; set aside. Place peanut butter and chocolate in separate bowls. In a 4-qt. saucepan, whisk together remaining salt, brown sugar, cornstarch, yolks, and milk. Bring to a simmer over medium heat; cook until custard thickens, 2–3 minutes. Remove from heat; whisk in remaining butter and vanilla. Strain through a sieve, and divide custard evenly between peanut butter and chocolate; whisk each until smooth. Fold half the whipped cream into the peanut butter, and spread evenly in pie crust; chill 20 minutes. Spread chocolate over top; chill until set, at least 45 minutes. Spread remaining whipped cream over pie.
Ratings & Reviews (1)
Chocolate-Peanut Butter Pie
Reviewed by GREEK4PEARL on
.
My husband and I have been following a paleo diet for the last year and a half. For Valentine's Day I wanted to make him something special, so I decided to tackle adapting this to use paleo-friendly ingredients. I made a crust with palm shortening, eggs, and coconut flour which took only 9 minutes to bake. The filling was pretty easy as I used coconut milk instead of regular milk and arrowroot powder instead of cornstarch (only need about 2T). I used Trader Joe's 72% dark chocolate which I love and Maranatha Sunbutter instead of peanut butter. A whipped cream is easy to make with a can of coconut cream, and I subbed coconut sugar for the brown sugar. It actually wasn't that hard to get the whole thing together, and I know he'll be wowed!
Rating:
