American Pie Council

2018 Amateur Entry

 

Ruthie in the Sky Pie

RUTHIE IN THE SKY

CRUST:
1 cup plain graham cracker crumbs
1 cup chocolate graham cracker crumbs
2 tablespoons sugar
2 tablespoons powdered peanut butter
1/8 teaspoon salt
1/8 teaspoon cinnamon
½ cup honey roasted peanuts—finely chopped
4 tablespoons unsalted butter—melted
1 tablespoon vanilla extract
4 tablespoons brewed coffee

Preheat oven to 350 degrees. Combine all dry ingredients in a bowl and set aside. Melt butter. Add vanilla and brewed coffee to melted butter—stir to combine. Add butter mixture to dry ingredients and mix well. Press crumb mixture into a 9 ½ glass pie plate. Bake at 350 degrees for 12 minutes. Place on a cooling rack and cool crust completely.

PEANUT BUTTER FILLING:
1 cup heavy cream
5 tablespoons powdered peanut butter—divided
2 cups plus 3 tablespoons confectioners sugar—divided
8 ounces cream cheese—softened
½ cup whole milk ricotta cheese
Pinch of salt
1 cup crunchy peanut butter

In a chilled mixing bowl, combine heavy cream and 2 tablespoons powdered peanut butter. Beat until soft peaks start to form. Add 3 tablespoons confectioners sugar and beat until firm—set aside. In another mixing bowl, beat together cream cheese and ricotta cheese. Add the confectioners sugar, salt and 3 tablespoons powdered peanut butter to the cheese mixture and beat until blended. Add the whipped cream to the cream cheese mixture and beat until well mixed. Add the crunchy peanut butter and mix until smooth. Pour into cooled crust. Chill while preparing the next layer.

BABY RUTH FILLING:
1/2 cup bittersweet chocolate
¾ cup chopped Baby Ruth candy bars (6 fun size bars)
½ cup heavy cream
2 ½ cups milk—divided
1 cup sugar
¼ cup cornstarch
Pinch of salt
3 large egg yolks
3 tablespoons powdered peanut butter
2 tablespoons brewed coffee
½ cup smooth peanut butter

BABY RUTH FILLING (CON):
Melt together bittersweet chocolate, Baby Ruth candy, and heavy cream—set aside. In a bowl, mix together sugar, cornstarch, powdered peanut butter and salt. Stir in ½ cup milk, add egg yolks, and mix well. Set aside. Bring 2 cups milk to a boil. Slowly add cornstarch mixture to boiling milk. Cook over medium-high heat until thick. Remove from heat and stir in the peanut butter and mix well. Add the coffee and chocolate mixture and stir until well blended. Cool slightly and spread over peanut butter filling. Chill completely before topping with whipped cream.

WHIPPED CREAM:
2 cups heavy cream
4 tablespoons powdered peanut butter
6 tablespoons confectioners sugar
4 fun size Baby Ruth candy bars—finely chopped

In chilled bowl, beat together heavy cream and powdered peanut butter until soft peaks form. Add confectioners sugar and beat until set. Stir in Baby Ruth candy. Spread on top of pie. Garnish with
additional Baby Ruth’s , if desired. Store pie in refrigerator. Serve cold.


Submitted by:
Janet Ropp
Edgewater, FL
Peanut Butter Category—Amateur Division