American Pie Council

2018 Amateur Entry

 

Simply Delightful Peanut Butter Pie


Simply Delightful Peanut Butter Pie
Rhonda Hull
Little Rock, Arkansas

Category: Peanut Butter

Crust

1 1/3 cups all purpose flour
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup well-chilled vegetable shortening
3 to 4 tablespoons ice cold water

Preheat oven to 425 degrees. In medium size bowl, mix flour, salt and sugar. Cut shortening into flour mixture until particles are the size of small peas. Sprinkle in ice water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary. Refrigerate dough until ready to roll. On a lightly floured surface roll dough from center outward into a circle 2-inches wider than 9” pie plate. Carefully transfer dough to pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Line crust with parchment paper and add pie weights. Bake 15-20 minutes. Remove parchment paper and pie weights and return to oven and bake 12-15 minutes or until the crust is a golden brown. Remove from oven and place on cooling rack to cool.

Bottom Caramel Peanut Layer:
½ cup caramel bits
1 Tablespoon whole milk
1/3 cup chopped peanuts

Place caramel bits and milk in a small saucepan. Cook over medium low heat, stirring frequently until mixture is smooth. Add 1/3 cup coarsely chopped peanuts to the caramel mixture. Allow caramel mixture to cool, and then pour in the prepared pie crust. Allow caramel mixture to cool to room temperature.

Peanut Butter Layer:
½ cup cream cheese, room temperature
1/3 cup smooth peanut butter
¼ cup brown sugar
½ cup heavy whipping cream, whipped

Pour heavy whipping cream in to a cold bowl and whisk on high speed until medium to stiff peaks form. Set aside. In a medium bowl, combine the cream cheese, peanut butter and brown sugar and beat with a mixer until smooth. Fold in the whipped cream. Spoon mixture into prepared pie shell. Refrigerate for 30 – 45 minutes.

Caramel Peanut Layer:
1 ¼ cup caramel bits
3 Tablespoons whole milk
¾ cup coarsely chopped peanuts

Place caramel bits and milk in a small saucepan. Cook over medium low heat, stirring frequently until mixture is smooth. Add ¾ cup coarsely chopped peanuts to the caramel mixture. Allow caramel mixture to cool, and then pour on top of peanut butter layer. Chill for about 1 hour.

White Chocolate Silk Layer:
4 ounces good quality white chocolate
1/2 cup unsalted butter, softened
3/4 cup fine granulated sugar
1/2 teaspoon vanilla extract
2 whole eggs

Prepare the filling:
In small microwave safe bowl melt the white chocolate until melted and smooth (melt in 30 second intervals, stirring in between.). Set aside to cool.

In a large bowl with an electric mixer beat 1/2 cup (1 stick) of unsalted butter and 3/4 cup of white sugar until fluffy (about 2 minutes). When melted chocolate has cooled, but still liquid, drizzle it over the butter/sugar mixture. Add vanilla. Beat the mixture thoroughly until combined. Add an egg and beat for five minutes. (If the chocolate mixture is becoming warm, you may need to chill the mixture. If needed, place the bowl and beaters in the freezer for about 10 minutes, then continue.) Scrape the bowl. Add another egg and beat for five minutes. Carefully spoon the mixture over the peanut caramel layer. Cover and refrigerate for at least 4 hours to allow the pie to firm up. Garnish with whipped cream, caramel sauce and peanuts.