American Pie Council

2013 Amateur Recipe

Honey Roasted Peanut Butter Pie

HONEY ROASTED PEANUT BUTTER PIE
2013 APC Crisco National Pie Championships Amateur Division
3rd Place Peanut Butter
George Yates, Dallas, TX

CRUST
30 Nutter Butter cookies, crumbled
3/4 cup vanilla wafer crumbs
1/4 cup honey roasted peanuts, finely ground
3 T. sugar
1/3 cup unsalted butter, melted
2 t. vanilla extract
Crisco no-stick butter spray

In a medium bowl, combine both crumbs, ground peanuts and sugar. Stir vanilla into melted butter until combined. Lightly spray a 9 or 10 inch deep dish pie pan with Crisco cooking spray. Press into pan. Bake at 350 degrees for 5 minutes or until lightly golden. Cool on wire rack.


FILLING
1 cup cold milk
1 pkg instant vanilla pudding mix
1 cup honey roasted creamy peanut butter
1/4 cup honey
4 ozs cream cheese, softened
½ cup sweetened condensed milk
½ cup sour cream
2 t. vanilla extract
1 cup heavy whipping cream
4 T. powdered sugar

In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).
In a large bowl, beat the peanut butter, honey, cream cheese, condensed milk, sour cream and vanilla until smooth; stir into the pudding mixture. Set aside.
In a large bowl, beat whipping cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold half into pudding mixture; pour into crust. Spread remaining whipped cream over top. If desired, garnish with sweetened whipped cream, chocolate curls, chopped honey roasted peanuts, chopped Butterfinger and mini Nutter Butter cookies.
Refrigerate until completely chilled.