Chocolate Peanut Butter Cream Pie

We ran out of Baked Donuts at the house this weekend, so I had to make this on Sunday: 

Chocolate Peanut Butter Cream Pie with a Graham Cracker crust. If you like all of those items and do not shy away from insanely rich desserts, you will be a fan of this one. If you're one of those people that says 'that's too rich' (and you know who you are), I suggest you wait until I post something like lemon cake.

Recipe

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 5 tablespoons melted butter

Filling

• 3/4 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup corn starch
• Dash salt
• 2 1/2 cups milk
• 4 beaten egg yolks
• 1 tablespoon vanilla
• 2 tablespoons cold butter, cut into small pieces
• 1/4 cup peanut butter

Preheat the oven to 350 degrees. Mix all the ingredients for the crust in a bowl, then press into a 9 inch pie pan. Bake for 7-8 minutes. Remove from the oven and cool.

In a large saucepan, mix the sugar, cocoa, corn starch, and salt. Over medium-high heat, slowly whisk in all the milk. Bring to a low boil, stirring constantly, and continue to boil for about 2 minutes. In a separate bowl, beat the egg yolks. Slowly whisk the chocolate mixture into the eggs, stirring constantly so the egg yolks don't cook. Return the mixture to the saucepan and return to a boil. Using a fine sieve, pour the mixture back into the bowl, straining out any clumps. Add in the vanilla and butter, stirring until completely melted. Pour the cream mixture into the crust. Melt the peanut butter, and then pour over the chocolate cream in a thin stream. Use a toothpick to make it all pretty if you desire. Place plastic wrap directly on the surface of the pie, and refrigerate for at least 4 hours until completely set.