American Pie Council

2013 Professional Recipe

Peanut Butter and Cracker Pie

Crust:
Peanut Butter and Cracker Pie
2013 APC Crisco National Pie Championships Professional Division
Best of Show and 1st Place Peanut Butter
Andrea Spring, Bradenton, FL

Crust
3 egg whites
1 cup sugar
1 teas. vanilla
1 teas. baking powder
1 cup honey roasted peanuts, ground fine
1 cup Ritz crackers
1/2 cup semi-sweet mini chocolate chips

whip egg whites until until foamy, add sugar and whip until glossy. add vanila, baking powder, peanuts, crackers and chips. Pour into greased 10" pie pan. Bake in preheated 350 degree oven for 45 minutes. chill crust.
Filling 1:
4 oz cream cheese
1/4 cup granulated sugar
1 cup creamy peanut butter
8 oz whipped topping
Beat cream cheese and sugar, add peanut butter and beat well. add whipped topping and pile in cooled crust.
Chill well.
Filling 2:

Filling 3:

Toppings:
1/4 cup Reeses peanut butter chips
1/4 cup white chocolate chips
1/4 cup heavy cream

1/4 cup semi-sweet mini chocolate chips
1/4 cup heavy cream

1 cup whipped sweetened heavy cream
extra peanut and cracker crumbs



Instructions:


Place peanut butter chips and white chips in two different cups . Divide heavy cream between the two cups and microwave until melted. Swirl the two over the chilled pie. Melt the cream with the chocolate and swirl it over the top of pie. Decorate with whipped cream rosettes and crumbs Chill well.