American Pie Council

2013 Amateur Recipe

Fudgy Bottom Peanut Butter Crunch Pie

Fudgy Bottom Peanut Butter Crunch Pie
2013 APC Crisco National Pie Championships Amateur Divison
2nd Place Peanut Butter
Alberta F. Dunbar, San Diego, CA

Crust
1 ½ cup all purpose flour
1/2 teaspoon salt
1/2 cup Crisco shortening
3 to 4 tablespoon ice water

Preheat oven to 450 degrees
Mix flour and salt together, cut in shortening using pastry blender or 2 knives until flour is blended and forms pea size chunks. Sprinkle with 1tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll on a lightly floured surface until pastry is large enough to fit a 9” deep dish pie pan, with ½” overlap. Transfer pastry to pie pan and fold edges under and flute using fingers. Prick bottom with fork and bake for 10 to 12 minutes or until golden brown. Cool completely before adding filling.

First filling
¾ cup semisweet chocolate chips melted and cooled
½ cup chocolate peanut butter
¾ cup heavy cream whipped

Second filling
8 ounces cream cheese softened,
1 cup milk
4 ounce serving Hersheys white chocolate instant pudding mix
1 cup peanut butter
10 ounces peanut butter chips, melted and cooled
1 cup heavy cream whipped
¾ cup unsalted dry roasted peanuts, ground
½ cup toffee baking bits

Topping
2 ½ cups heavy cream
¼ cup sifted powdered sugar
¾ teaspoon vanilla extract

Garnish
½ cup chocolate curls or flakes
Whole unsalted dry roasted peanuts

In a small bowl combine melted chocolate and chocolate peanut butter, beat well. Fold in whipped cream and pour into a cooled crust. Smooth top and chill.
Directions
Layer 2- In a large bowl beat cream cheese until smooth. Slowly beat in milk until well combined and smooth. Slowly add pudding mix, beat well 1 minute. Add melted peanut butter chips and fold in whipped cream. Blend well. Gently fold in ground peanuts and toffee bits. Carefully and evenly spread over first layer. Smooth top and chill until set.
Topping- Combine heavy cream, powdered sugar, and vanilla extract in a medium bowl. Beat until stiff. Reserve 1/3 of mixture for rosettes. Frost top of pie, smooth. Pipe rosette border around edge and top each rosette with a whole peanut. Sprinkle center with chocolate flakes or curls.
Serves 6 to 8