American Pie Council

2019 Amateur Entry


Let Me Call You Sweet Hot

1 ½ cups graham cracker crumbs
¾ cup salted caramel pretzels—crushed
½ cup honey sriracha peanuts—finely chopped
1 tablespoon powdered peanut butter
2 tablespoons all-purpose flour
Pinch of salt
2 tablespoons dark brown sugar
2 teaspoons ancho chile powder
10 tablespoons unsalted butter—melted

Pre-heat oven to 350 degrees. Combine dry ingredients and add melted butter—mix well. Press crust mixture into 9 ½ inch glass pie plate. Bake at 350 degrees for 11 minutes. Cool completely before filling.

1 cup heavy whipping cream
5 tablespoons powdered peanut butter—divided
2 cups plus 2 tablespoons confectioners sugar--divided
8 ounces cream cheese—room temperature
½ cup ricotta cheese
Pinch of salt
1 tablespoon maple syrup
1 cup smooth peanut butter

In chilled mixing bowl, combine heavy whipping cream and 2 tablespoons powdered peanut butter. Beat until cream starts to thicken slightly-- add 2 tablespoons confectioners sugar and continue to beat until soft peak form. Set aside.
In another mixing bowl, beat together the cream cheese and the ricotta cheese. Slowly add 3 tablespoons powdered peanut butter and 2 cups confectioners sugar and mix well. Add the maple syrup, salt, and whipped cream—mix well. Beat in the peanut butter and mix until well blended.
Reserve 1 ½ cups of the peanut butter filling—this will be used in the “hot” portion of the pie filling. Spoon ½ of the remaining filling into the pie crust and set the rest aside while preparing the “hot” filling.

1 ½ cups reserved peanut butter pie filling
½ cup ricotta cheese
2 teaspoons maple syrup
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 ½ teaspoons ancho chile powder

In mixing bowl, combine reserved peanut butter filling, ricotta cheese, maple syrup and all three peppers—mix well. Reserve 1 cup of the mixture and the remaining mixture spread on the peanut butter filling already in the pie crust. Using a butter knife, “marble” the two mixtures together. Spread the remaining peanut butter filling on top and add the remaining “hot” mixture—again “marble” the two mixtures. Refrigerate the pie while making the topping.

2 cups heavy whipping cream
4 tablespoons powdered peanut butter
6 tablespoons confectioners sugar
1 cup ricotta cheese
3 tablespoons maple syrup

In chilled bowl, beat together whipping cream and powdered peanut butter until starts to thicken. Add confectioners sugar and beat until soft peaks start to form. Add maple syrup and ricotta cheese and mix well. Top pie with whipped cream mixture. Refrigerate until well chilled. Serve cold.

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