Two of the best flavors combine in this peanut-packed pie. If you don’t have a 10-inch cast-iron pie plate, a 9-inch cast-iron skillet will work.
Chocolate Peanut Pie
Makes 1 (10-inch) pie
- All-Butter Pie Dough (recipe follows)
- 1 tablespoon instant espresso powder
- 1 tablespoon warm water (105° to 110°)
- 1¾ cups sugar
- ¼ cup unsweetened cocoa powder, sifted
- 1 teaspoon kosher salt
- ¾ cup evaporated milk
- 4 large eggs, divided
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 tablespoon vanilla extract
- 1 cup finely chopped salted peanuts
- 1¼ cups roughly chopped salted peanuts
All-Butter Pie Dough
- 1½ cups all-purpose flour
- 1 tablespoon sugar
- ¾ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 3 tablespoons ice water
- Position rack in lower third of oven, and preheat oven to 375°.
- Let All-Butter Pie Dough stand at room temperature until slightly softened, 10 to 15 minutes. On a lightly floured surface, roll dough into a 13-inch circle. Transfer to a 10-inch cast-iron pie plate, pressing into bottom and up sides. Trim excess dough to ½-to ¾-inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze until firm, about 10 minutes.
- In a large bowl, whisk together espresso powder and 1 tablespoon warm water until dissolved. In a medium bowl, whisk together sugar, cocoa, and salt; whisk sugar mixture into espresso mixture until combined. Whisk in evaporated milk, 3 eggs, melted butter, and vanilla until well combined. Stir in finely chopped peanuts. Pour filling into prepared crust. Sprinkle with roughly chopped peanuts. Lightly pat peanuts into filling with your hands. (Do not submerge.)
- In a small bowl, beat remaining egg; brush onto crust.
- Bake until filling is set and slightly puffed, 45 to 50 minutes, loosely covering crust with foil halfway through baking to prevent excess browning, if necessary. Let cool completely on a wire rack.
All-Butter Pie Dough
- In the work bowl of a food processor, place flour, sugar, and salt; pulse 4 times to combine. Add cold butter, and pulse until butter cubes are ¼-to ½-inch pieces (about 10 pulses). Add 3 tablespoons ice water, and pulse until a dough ball forms. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for 1 hour.