Salted Peanut Butter Custard Pies with Chocolate

Steps

1. Make the crust first: whisk the flour, the granulated sugar and two-thirds of the salt (about 6 g) in a large bowl.
2. Add the cold butter and rub or cut it in until most pieces are pea-sized, with some flat flakes left.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed.
4. Divide the dough in half, press each into a disk, wrap and chill for at least 1 hour.
5. Roll each disk into a 12-inch round on a floured surface, fit into two 9-inch pie plates, crimp the edges and chill for 15 minutes.
6. Preheat the oven to 400°F (200°C). Line each crust with parchment, fill with pie weights or dried beans and bake 15 minutes; remove the weights and bake 8 to 10 minutes more until pale golden. Lower the oven to 325°F (165°C).
7. Make the filling while the crusts bake: whisk the peanut butter, brown sugar, cornstarch and the remaining one-third of the salt (about 3 g) until smooth.
8. Whisk in the eggs one at a time, then slowly whisk in the whole milk, heavy cream and vanilla until the custard is smooth.
9. Divide the custard evenly between the warm crusts, about half in each.
10. Sprinkle half the chopped dry-roasted peanuts and half the chocolate chips over each pie.
11. Bake at 325°F (165°C) for 40 to 50 minutes, until the edges are set, the center jiggles slightly and a thermometer in the center reads 160°F (71°C). Shield the crust edges with foil if they brown too fast.
12. Cool the pies on a rack for 2 hours, then chill at least 1 hour so the custard slices cleanly. Cut each pie into 6 slices and keep leftovers refrigerated.