Smooth dark chocolate cream filling inside a crumbly peanut butter cookie crust. —Riley Wofford
8 to 10
1 3/4 cups
peanut butter cookie crumbs
unsalted butter, melted
semisweet chocolate, chopped
1 1/4 cups
pure vanilla extract
roasted, salted peanuts, roughly chopped
In This Recipe
Preheat the oven to 350°F. Stir together the cookie crumbs, flour, and salt in a medium bowl. Add the melted butter and toss with a fork until well combined. Press the crumb mixture evenly over the bottom and up the sides of a 9-inch round tart pan with a removable bottom. Bake for 10 to 12 minutes, until the edges are golden brown. Remove from the oven and let cool completely.
Reduce the oven temperature to 275°F. Place the chocolate in a medium heatproof bowl.
Combine the heavy cream, milk, and sugar in a small saucepan over medium-high heat and bring to a gentle simmer. Gradually add the cream mixture to the chocolate, whisking until the chocolate is melted and the mixture is smooth.
Whisk the eggs in a large bowl to combine. Gradually add the chocolate mixture and whisk until well combined. Stir in the salt and vanilla extract.
Pour the mixture into the cooled crust. Bake for 45 minutes to 1 hour, until the edges are set and the center jiggles only slightly when gently shaken. Remove from the oven and let cool completely. Sprinkle the peanuts over the top and serve.