Chocolate Peanut Butter Pie

Ingredients:

Cake

• 1 and 1/4 cups dry-roasted salted peanuts
• 0.5 cup granulated sugar
• A pinch of ground cloves
• 1/4 cup unsalted butter, melted
• 170 g of dark chocolate
• 1/4 cup heavy cream

Filling

• 1.5 cups of milk
• 2 large eggs
• 1 cup powdered sugar
• 2 tablespoons cornstarch
• A pinch of fine salt
• 110 g cream cheese, cut into pieces
• 0.5 cup creamy peanut butter
• 1 tsp vanilla extract

Topping

• 60 g of dark chocolate
• 1 and 1/4 cups chilled heavy cream
• 1 tbsp powdered sugar

Preparation:

1. Cake:
   
   Preheat oven to 350°F (175°C). Combine the peanuts, granulated sugar, and cloves in a food processor and process until coarsely ground. Stir in the butter. Press the mixture into the bottom of a 10-inch (25 cm) springform pan and press evenly into the pan. Bake until set, about 15 minutes. Set aside to cool slightly.
2. Melt the chocolate and cream in the microwave, stirring every 30 seconds, until smooth, then spread the chocolate over the cake layer. Place the cake layer in the freezer while you prepare the filling.
3. Filling:
   
   In a medium saucepan, combine the milk, eggs, powdered sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue cooking until the mixture reaches the consistency of mayonnaise, about 2 more minutes. Transfer the filling to a bowl. Stir in the cream cheese, peanut butter, and vanilla extract. Spread the filling evenly over the chocolate crust and refrigerate until completely set or overnight.
4. Topping:
   
   Melt the chocolate in the microwave, stirring every 30 seconds, until smooth; let cool slightly. Whip the cream with the powdered sugar until stiff peaks form. Fold a large spoonful of whipped cream into the chocolate, then fold all of the chocolate into the cream. Remove the cake from the pan. Spread the topping on top. Refrigerate for at least 30 minutes before serving.