American Pie Council

2018 Professional Entry

 

Peanut Butter Hazelnut Pie

Peanut Butter Hazelnut Pie
Crust
½ cup graham crackers, finely crushed
1 tablespoon granulated sugar
3 tablespoons unsalted sweet cream butter, melted
Mix all ingredients together. Press into a 9” standard aluminum pie tin. Bake at 350 degrees for 15 minutes, cool.
Filling
¼ cup granulated sugar
2/3 cup cream cheese
3 tablespoons hazelnut paste
½ cup unsalted smooth peanut butter
1/3 cup light cream
½ teaspoon vanilla extract
½ teaspoon vegetable based gelatin
1 ½ tablespoon of hazelnut syrup
Cream on low speed with a stand mixer. Add hazelnut paste and peanut butter and continue creaming. Gradually add light cream and vanilla extract at low speed until smooth. Bloom and melt gelatin and syrup in a double boiler until dissolved. Temper filling into the warm gelatin. Mix well.
2/3 cup heavy cream
½ teaspoon vanilla extract
Whip only until soft consistency. Fold into filling above. Add to the prebaked pie crust and refrigerate overnight.