My name is Karen, and I am a peanut butter lover.
However, I also have a weird relationship with peanut butter. My younger sister has a peanut allergy, and since I was a worrying child, I was always a little nervous about eating peanut butter. I was afraid that I would somehow become tainted with peanuts or have some lingering peanut butter on my fingers. Then I would somehow touch my sister, or she would lick my fingers, and then she would have an allergic reaction thanks to me. Yes, my name is Karen, and I am peanut butter lover and a catastrophizer. Well, since I live on my own now, I can have peanut butter whenever I want without an fear of sending people to the hospital.
As a peanut butter lover, I also love peanut butter pie. However, I often find peanut butter pies to be lacking, with something just not quite right. Some are not the right thickness, some are too cream cheesy, and some don’t have the right texture. This is my idea for the perfect peanut pie, and I think you all may love it just as much as I do. First, you bake a butter pie crust, and then you fill it with a layer of peanut butter and gooey peanut topping (think pecan pie with peanuts). Next time, I think I will put a layer of chocolate ganache between the pie crust and peanut butter to make it even better.
And I won’t lie, it was still a little weird not having to worry about washing my hands immediately after eating this pie. But it was so good, I got over it.
Happy Pi(e) Day to everyone!
Idea from Cinnamon Freud
For the Crust:
1 cup & 1 tablespoon all purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
8 tablespoon butter, cut into 1/2 inch pieces
3-5 tablespoons ice water
For the Filling:
1 1/2 tablespoons butter
6 tablespoons light brown sugar
1/2 teaspoon salt
1 egg, room temperature
1/4 cup light corn syrup
1 teaspoon vanilla
2/3 cup roasted peanuts
1/2 cup peanut butter
For the Crust:
In a food processor or large bowl, combine flour, salt, and granulated sugar. Freeze butter pieces for approximately 10 minutes. Sprinkle over flour mixture. Process in food processor or cut in with pastry cutter until the butter is incorporated and pea sized pieces form. Add in ice water and mix together with hand or process until a soft dough forms. Start with 2 or 3 tablespoons and add more as needed. Transfer to cling wrap, warp, and chill for at least 30 minutes.
Preheat oven to 375°F.
Grease a 9 inch pie pan. Remove from fridge and place on a lightly floured surface. Roll out to an 11 inch circle. Press into pie pan. Crimp the edges and trim extra. Freeze for 20 minutes.
Line pie pan with pie weights or dried beans. Bake for 20-25 minutes. Remove pie weights and keep warm.For the Filling:
Lower the oven temperature to 275°F.
In a double broiler, melt the butter. Remove from double broiler and whisk in sugar and salt. Making sure it has cooled slightly, whisk in egg, corn syrup, and vanilla. Return to double broiler and cook until it reaches 130°F. Stir in peanuts and remove from double broiler.
Spread peanut butter into the bottom of the pie. Top with peanut topping. Bake for 40-50 minutes. Let cool to room temperature.
How to Make as Mini-Pies:
I could eat an entire pie by myself, but I don’t want the stomachache. So I often make many pie recipes as mini pies using 5 inch pie/tart pans.
This recipe will make 4-6 individual pies depending on the size of your pan. Prepare as instructed, reducing the baking time for the crust to 17-20 minutes and the filling baking time for approximately 25-30 minutes. Just make sure to watch as you bake!