Step 1

For the pie crust, in a food processor, pulse the flour, salt and sugar until combined

Step 2

Add the butter and pulse until it is pea-size, 5 to 8 pulses

Step 3

Add the egg yolk and vinegar and pulse to combine, 3 to 4 pulses

Step 4

Add the ice water in 2 stages, pulsing 3 to 4 times after each addition

Step 5

Test the dough by squeezing a small handful

Step 6

If it easily holds together, it is properly hydrated

Step 7

If not, add more ice water, ½ tablespoon at a time, until the dough holds together

Step 8

Place the dough (it will be a little crumbly) onto a sheet of plastic wrap

Step 9

Pull the edges of the plastic wrap inward, pressing the dough onto itself to form a disk

Step 10

Wrap the dough with the plastic wrap

Step 11

Using a rolling pin, roll the dough to release any air pockets and to finish shaping it into a compact disk, then put it in the refrigerator to rest for 10 minutes (or up to an hour)

Step 12

Remove the refrigerated disk of pie dough from the plastic wrap

Step 13

Roll out the dough on a well-floured surface into a 12-inch circle

Step 14

Carefully transfer the dough to a 9-inch pie dish

Step 15

Using kitchen shears, trim the excess dough leaving a ½-inch overhang around the border

Step 16

Tuck under the remaining overhanging dough at the edges and gently press to seal the dough to the lip of the pie dish

Step 17

Crimp the edges of the pie crust with your fingers or the tines of a large fork

Step 18

Using a fork, prick the bottom of the dough all over

Step 19

Line the pie crust with parchment or wax paper and fill it with pie weights, dried beans or uncooked rice

Step 20

Bake until the crust is just short of golden brown, 25 to 30 minutes

Step 21

Carefully remove the parchment and pie weights and cook until the bottom of the pie crust is golden brown, about 5 more minutes

Step 22

Cool completely

Step 23

For the chocolate pudding filling, in a medium bowl, whisk together the egg yolks, cocoa powder and brown sugar until well combined

Step 24

In a small saucepan, combine the milk, vanilla extract and salt and cook over medium-high until the mixture begins to simmer

Step 25

Slowly pour half of the hot milk mixture into the egg mixture, whisking constantly, then scrape the warm egg mixture back into the saucepan

Step 26

Cook over medium heat, whisking constantly until thickened, 2 to 3 minutes

Step 27

Don't be worried if the mixture looks slightly grainy or curdled

Step 28

Pour the hot custard into the bowl of a food processor

Step 29

Add the chocolate and process it, scraping down the sides as necessary, until the chocolate is melted and the custard is smooth and velvety

Step 30

Pour the filling into the pie shell and refrigerate for at least 2 hours or up to overnight

Step 31

For the salted peanut butter filling, in a large bowl, beat the peanut butter, cream cheese, powdered sugar, salt and cream with an electric mixer on high speed until fluffy and smooth

Step 32

Scoop the filling onto the cooled chocolate pudding and smooth it out with the back of a spoon

Step 33

To finish the pie, make the whipped cream

Step 34

In a large bowl, whisk the cream, powdered sugar and vanilla until medium/stiff peaks form

Step 35

Don't overwhip it! You don't want your whipped cream to be chunky

Step 36

If you do overwhip it, you can save it by adding a drizzle of liquid cream and gently folding it in

Step 37

Dollop the whipped cream over the peanut butter filling

Step 38

Using a spoon or spatula, create decorative swirls, leaving a ½-inch border for the fillings to peek out

Step 39

To garnish, use a vegetable peeler on the dark chocolate bar to create chocolate shavings directly over the top of the whipped cream, and finish with a generous sprinkling of honey roasted peanuts

Step 40

You can cut and serve this pie right away, but it will cut cleaner if you let it chill in the fridge for a couple hours

Step 41

It will last, covered and refrigerated, for 4 to 5 days (if you don't eat it all before then)