Peanut Butter Pie

By MissiAnn

Peanut butter and confectioners' sugar form a crumbly base for this pudding pie

Ingredients

• 1 1/2 cups flour
• 8 tbsp. unsalted butter, cubed
• 1 tsp. kosher salt
• 1 cup confectioners' sugar
• 1/2 cup smooth peanut butter
• 1/2 cup light brown sugar
• 1/4 cup cornstarch
• 5 egg yolks
• 2 cups milk
• 4 tsp. vanilla extract
• 1 cup heavy cream
• 2 tbsp. sugar

Preparation

Step 1

1. Heat oven to 425°. Pulse flour, 6 tbsp. butter, and ½ tsp. salt in a food processor until pea-size crumbles form. Add ¼ cup ice-cold water; pulse into dough. Form into a disk; chill for 1 hour. Roll dough until ⅛″ thick. Transfer to a 9″ pie plate and trim edges; prick bottom with a fork, cover with parchment; fill with dried beans. Bake for 20 minutes. Remove paper and beans; cook until golden brown, 12–15 minutes. Let cool.

2. In a bowl, stir confectioners' sugar and peanut butter into crumbles; reserve ½ cup; put remaining crumbles in crust. In a 4-qt. saucepan, whisk together remaining salt, brown sugar, cornstarch, yolks, and milk. Bring to a simmer over medium heat; cook until custard thickens, 1–2 minutes. Remove from heat; whisk in remaining butter and 1 tbsp. vanilla. Pour custard over crumbles and smooth; chill. Whisk together remaining vanilla, cream, and sugar to stiff peaks; spread over pie. Sprinkle reserved crumbles on top of pie.