American Pie Council

2018 Amateur Entry


Honey B Mine Peanut Butter Pie

Be My Honey Peanut Butter Pie

Pie Crust:

25 Nutter butter cookies
½ cup butter

Place the cookies in the blender and blend on high speed until finely crushed. Melt the butter in the microwave on high approximately 1 ½ minutes. Blend the butter into the crushed cookies and press into a 10” pie plate. Place in the freezer for approximately 10 minutes. Remove from the freezer.

Bottom Layer:

¾ cup firmly packed brown sugar
6 Tbsp butter
1 pkg unflavored gelatin
1/3 cup milk
1 cup smooth peanut butter
1 ½ cup heavy whipping cream

In medium bowl, add brown sugar and butter (cut into chunks). Heat in microwave at full power, stirring every 30 seconds until butter melts and sugar dissolves, 1 to 2 minutes total. Mix in package of unflavored gelatin. Let mixture cool slightly, about 10 minutes. Add milk and peanut butter to sugar mixture and beat with mixer on medium speed to blend well. Whip heavy cream until stiff. Fold the whip cream into the peanut butter mixture. Place on top of the crust.

Top Layer:

2 Large egg yolks
½ cup brown sugar
2 Tbsp corn starch
½ tsp salt
½ cup honey
1 tsp vanilla
1 cup heavy whipping cream

Place egg yolk in a small bowl and beat slightly. Add brown sugar, corn starch, salt, honey and vanilla in a small pan. Cook over medium heat until sugar is dissolved. Temper the egg yolks by adding a little of the hot mixture to the egg yolks and stir. Add to the mixture and continue cooking until mixture comes to a boil and starts to thicken. Cool. After the mixture has cooled, whip the whipping cream until stiff. Fold in the honey mixture and place on top of the set peanut butter filling.


¾ cup heavy whipping cream
¼ cup confectioner’s sugar
½ tsp vanilla bean paste

Whip all ingredients together until stiff. Spoon into star tipped pastry bag. Swirl into rosettes around the edge just inside the crust. Keep cold in the refrigerator until ready to serve.

Jeanne Ely, Mulberry, FL
2018 Amateur Peanut Butter pie category