2.5 oz graham cracker crumbs finely ( ground in a food processor)
2 tablespoons roasted peanuts salted
0.1 teaspoon salt
3 ounces bittersweet chocolate finely chopped
2 tablespoons sugar
2.3 oz sugar
1 oz in a bag salted with a rolling pin) crushed finely
2 oz butter unsalted melted
1 oz cocoa powder unsweetened
1 teaspoon vanilla extract pure
10 servings classic whipped cream
1.8 cups milk whole
Equipment
sauce pan
oven
whisk
mixing bowl
wooden spoon
spatula
pastry brush
Directions
Position rack in lower third of the oven; preheat to 350F.
To make the crust: Blend peanuts, sugar, graham cracker crumbs, and butter in mixing bowl until moistened.
Spread in a 9-inch pie plate, using the bottom of a glass to press evenly over the bottom and up the sides.
Bake until crust begins to set and colors slightly (12-14 minutes). If it puffs up while baking, press gently with the back of a fork.
Remove from oven, sprinkle chopped chocolate over bottom, and let soften for 1-2 minutes. With a pastry brush or back of a spoon, spread chocolate evenly all over. Cool, then chill until chocolate sets (about 30 minutes).
Whisk sugar, cocoa, cornstarch, and salt in a heavy medium saucepan.
Add 3 TBSP of milk; whisk into a smooth paste.
Whisk in remaining milk. Cook over medium heat, stirring constantly with a wooden spoon or spatula, scraping sides, until it thickens and bubbles at edges (about 5-8 minutes). Continue to cook and stir for 1 minute; add chocolate and stir briskly until melted and pudding is smooth (30 seconds more).
Remove from heat; stir in vanilla.
Scrape into crust and level it with a spatula.
Let cool for 1 hour, then refrigerate. Once filling is cool, cover and chill for several hours, or overnight. Top with Classic Whipped Cream; sprinkle with peanuts, if desired.
