Chocolate Cream Pie with Whipped Peanut Butter Cream

PIE DOUGH

1. Cut a piece of parchment approx 5" x 5", and spread the peanut butter in a ½ inch thick later on the paper and freeze until fairly firm, about 1 hour. Cut into cubes and return to the freezer until you add the butter to the dough.
2. In a large bowl, whisk together the flour and salt. Add the butter cubes and peanut butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces. Continue to work the mixture together until the pieces of butter are about the size of peas.
3. Make a well in the centre of the flour mixture. Add 4 ½ Tbsp ice water and mix to incorporate. Then add more ice water 1 Tbsp at a time and continue mixing until the dough comes together. As it begins to come together, you can knead it a few times to make sure it's fully combined. It's important not to add too much water to the dough, which should never be sticky - it should hold together easily in a ball but still feel almost dry to the touch.
4. Form the dough into an even disk. Wrap tightly in plastic wrap and chill for at least 30 minutes, or up to overnight.
5. Lightly flour a work surface. Roll out the dough to a circle ¼ inch thick. Transfer to a 9 inch pie pan, and press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a ½ inch overhang all the way around. Chill in the refrigerator for 20 to 30 minutes. If desired, roll out extra dough and use pie stamps or small cookie cutters to make shapes to stick around the rim of the crust.
6. Crimp the edges of the pie crust, or fold the edge evenly underneath and stick on the cut out shapes using a little egg wash. return to the fridge while you preheat the oven to 425˚f / 218˚c, preferably with a baking stone on the bottom rack. Cut a square of parchment paper slightly larger than your pie pan.
7. Prick the chilled dough all over with a fork. Place the parchment over the crust and fill with pie weights or dried beans.
8. Bake the crust on the stone or bottom rack just until the edges barely begin to turn golden, 15 to 20 minutes.
9. Take the pan out of the oven and remove the parchment and weights. Brush the bottom and crimped edges of the dough with a thin layer of egg wash.
10. Return the pie pan to the oven and bake for another 12 to 17 minutes, until the dough is evenly golden brown. Cool completely before filling.

CHOCOLATE CREAM FILLING

1. In a medium saucepan, heat the milk, cream, and chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture to a gently simmer. Meanwhile, whisk together the sugar, cornstarch, and espresso powder together in a medium heatproof bowl. Whisk in the egg yolks until well combined.
2. When the chocolate mixture has come to a simmer, pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, stirring constantly with a silicone spatula, until it gets very thick and comes to a first boil (a single large bubble comes up the the surface in the center of the pudding), 3 to 4 minutes. Stir in the butter and vanilla.
3. Pour the warm pudding into the cooled pie crush and cover with plastic wrap pressed directly against the surface of the pudding. Let cool at room temperature until the filling is completely set, 35 to 45 minutes.

PEANUT BUTTER WHIPPED CREAM

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium - high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Scrape down the bowl if necessary. Add the vanilla and mix to combine.
2. Pipe the peanut butter cream onto the pie, or dollop it on and swirl with an offset spatula.
3. Refrigerate until ready to serve.