Peanut Butter and Chocolate Pie - crust

Method

• Preheat oven to 400F.
• Transfer crust to 9-inch-diameter pie dish.
• Trim edges of crust and pierce all over with fork.
• Bake pie crust until golden brown, about 15 minutes.
• Cool crust completely on rack.
• Place yolks in medium bowl.
• Combine sugar and cornstarch in heavy medium saucepan.
• Whisk in half and half.
• Bring mixture to boil over medium-high heat, whisking constantly.
• Boil 1 minute.
• Whisk half of mixture into yolks.
• Return yolk mixture to saucepan.
• Boil 1 minute, whisking constantly.
• Remove from heat.
• Stir in butter and vanilla.
• Place chocolate chips in medium bowl.
• Add 1 cup hot custard and stir until chocolate chips melt and mixture is smooth.
• Add peanut butter chips to remaining custard in saucepan and stir until peanut butter chips melt and mixture is smooth.
• Spread chocolate mixture evenly into prepared crust.
• Gently spoon peanut butter mixture over chocolate, spreading to edge of crust.
• Place plastic wrap atop pie to prevent skin from forming.
• Cool pie on rack 1 hour.
• Refrigerate until set, about 2 hours.
• (Can be prepared 1 day ahead.)
• Using electric mixer, beat whipping cream in medium bowl to soft peaks.
• Add sugar and beat until stiff peaks form.
• Spoon topping into pastry bag fitted with large star tip.
• Pipe cream decoratively atop pie.
• Sprinkle with grated semisweet chocolate.