Ingredients:

  • 24 chocolate sandwich cookies (265g), crushed into fine crumbs
  • 5 tbsp unsalted butter (70g), melted
  • 1 pinch salt (1g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup cornstarch (32g)
  • 1/2 tsp fine sea salt (3g)
  • 2 1/2 cups whole milk (600ml)
  • 3 large egg yolks, room temperature
  • 3/4 cup creamy peanut butter (190g)
  • 1 tsp pure vanilla extract (5ml)
  • 1 cup heavy whipping cream (240ml), cold
  • 2 tbsp powdered sugar (15g)
  • 2 tbsp roasted peanuts (20g), chopped
  • 1 tsp chocolate shavings, for garnish

Instructions:

  1. Combine chocolate cookie crumbs, melted butter, and a pinch of salt. Press firmly into a 9-inch pie plate. Freeze for 15 minutes to set or bake at 350°F (175°C) for 8 minutes.
  2. In a medium saucepan, whisk together granulated sugar, cornstarch, and fine sea salt until well combined.
  3. Gradually whisk in the whole milk and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles (approx. 6–8 minutes).
  4. Remove from heat. Whisk in the creamy peanut butter and vanilla extract until the pudding is smooth.
  5. Pour the warm pudding into the crust. Place plastic wrap directly on the surface and refrigerate for at least 4 hours until fully set.
  6. Beat heavy cream and powdered sugar until stiff peaks form. Spread onto the chilled pie and garnish with chopped peanuts and chocolate shavings.