Peanut Butter Pie

This decadent, made from scratch pie is worth every step in the directions.  Make it your weekend project, and you'll be glad you did.  Oh, and watch out for those peanut butter crumbles...addictive!!!

Peanut Butter Pie

The pie crust and peanut butter crumbles should be baked and completely cooled before preparing the pie filling. 

PIE CRUST

1 1/4 cups all-purpose flour, plus more for work surface

1/2 teaspoons kosher salt

1/2 cup (1 stick) chilled or frozen, unsalted butter

1/4 cup ice water

1 1/2 teaspoons white or apple cider vinegar

9-inch pie dish, foil and pie weights (dried beans or rice)

1. Preheat the oven to 425° F.

2. In a large bowl, whisk the flour and salt together. Grate the butter into the bowl, and toss to coat with the flour.  

3. Stir the ice water and vinegar together, and sprinkle over the flour/butter mixture. Using your hands, combine the mixture until it comes together in pebble size pieces.  Some of the flour will not be incorporated.   Rub while flattening the butter and the loose flour between your fingertips. Continue this motion until most the flour is incorporated.  There will be some dry bits remaining, but if necessary, add sprinkles of water to incorporate the flour.  

4.  Gather the dough together and place on a floured surface.  Shape into a disc.  Using a rolling pin, roll the dough into a 13-inch round.  Gently wrap the dough around the rolling pin and transfer to the pie pan.  Unroll and place the dough over hanging the pan.

5. Gently fit the crust into the bottom and sides of the pan, and crimp the edges.  Place the crust in the freezer until frozen, about 15 minutes. 

6. Use a fork to prick all over the bottom of the crust.  Line the crust with foil.  Make sure the foil completely covers the bottom, sides and crimped edges of the shell.  Pour pie weights, beans or rice into the pan.  Spread the pie weights more toward the edge of the shell rather than the center.  Place the pan on a baking sheet, and bake in the preheated oven until the edges are set but not browned,  25-30 minutes. 

7.  Remove the pie pan and baking sheet from the oven, and lift out the foil and pie weights.  In a small bowl, whisk together the egg white and water to make the egg glaze.  Brush the crust bottom, sides and crimped edge with the egg glaze.  Adjust the oven rack to the middle position and return the pie pan on the baking sheet to the oven until deep golden brown,  10-12 minutes. Cool completely before filling.

MAKE AHEAD: Wrap the disc of dough with a piece of plastic wrap. Store in refrigerator for up to 3 days or freeze for up to 1 month.  

PEANUT BUTTER CRUMBLES

makes about 2 cups

2/3 cup all purpose flour

1 teaspoon corn starch 

1 teaspoon kosher salt

1/4 cup creamy peanut butter

3 Tablespoon butter

1. Preheat oven to 300°.  Line a rimmed baking sheet with parchment or a silicone mat. 

2. In a medium size bowl stir together, the flour, corn starch and salt. Set aside.

3. In a small microwave safe bowl, warm the peanut butter and butter in the microwave just until the butter is melted, 15-30 seconds.  Stir together and pour into the flour mixture. Stir with a fork until crumbly pebble size pieces form.  

4. Spread on the prepared baking sheet, and bake in the preheated oven until dry and the bottom is lightly browned, 17-20 minutes. Place the baking sheet on a wire rack to cool completely, about 20 minutes.  

MAKE AHEAD:  The crumbles can be made 1 week ahead and stored in an airtight container at room temperature.  

PIE ASSEMBLY

1/3 cup creamy peanut butter

Pie Crust, baked and cooled

Peanut Butter Crumbles, baked, cooled and divided

Spread the peanut butter on the bottom of the pie crust.  Sprinkle 1/2 cup of peanut butter crumbles on the peanut butter.  Set aside as you prepare the pie filling.

PIE FILLING

1 1/4 cup granulated sugar

1/3 cup corn starch

1/4 teaspoon salt

6 egg yolks

1 Tablespoon vanilla extract

3 cups whole milk

1. In a medium bowl, whisk together the sugar, corn starch and salt.  Add the egg yolks and vanilla and whisk until combined.  Set aside.

2.  Pour the milk into a medium sauce pan on medium high heat.  Heat until the milk comes to a gentle boil. Remove from heat.   Whisking constantly gradually add 3 Tablespoons of the heated milk into the egg mixture until combined.  

3. Whisking constantly, add the egg mixture to the heated milk in the sauce pan, and cook over medium heat until mixture is bubbling and thickened to a pudding consistency.  Remove from heat and scrape custard into the prepared crust. Press a piece of plastic wrap against surface and refrigerate until chilled and set, about 3 hours.

4. Remove the plastic wrap and sprinkle the remaining peanut butter crumbles on top and serve chilled.