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Categories:
flour sugar salt cold shortening water chunky peanut butter sugar sugar heavy cream milk granulated sugar eggs vanilla salt cornstarch unsalted butter
Viewed: 30 - Published at: 5 years agoIngredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons granulated sugar
- 3/4 teaspoon table salt
- 6 tablespoons cold, unsalted butter, cut into small cubes
- 1/4 cup shortening
- 7 to 8 tablespoons ice water
- 1/2 cup chunky peanut butter
- 8 ounces confectioners' sugar
- 4 tablespoons confectioners' sugar
- 2 cups heavy cream, chilled
- 2 cups milk
- 1/2 cup granulated sugar
- 2 large eggs plus 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 teaspoons cornstarch
- 4 tablespoons unsalted butter
Method
- For the crust: Mix together the flour, granulated sugar and salt in a large bowl until well combined.
- Using clean hands, add the butter and toss until just coated.
- Work the butter into the flour until the mixture is in clumps the size of quarters, about 2 minutes.
- The butter clumps should go from small chunks to larger chunks.
- Add the shortening, toss until just coated in flour, then rub it into the flour mixture until the mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute.
- Drizzle in half the ice water and rake through the mixture with your fingers until just moistened.
- Drizzle in the remaining water 1 tablespoon at a time and comb through the mixture with our fingers to moisten.
- The mixture will eventually come together; the dough is moist enough when it is moistened through but is not wet when pressed.
- (Do not overwork the dough or it will become tough.)
- While rotating the bowl with one hand, use the palm of your other hand to push the dough along the side of the bowl to gather it into a ball.
- Turn the dough onto a piece of plastic wrap, press it into a flat disk and close in the wrap.
- Place in the coldest part of the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees F. Roll out the dough and form a crust.
- Press it into a 9- or 10-inch pie pan and bake until golden brown, 10 minutes.
- Remove and let cool.
- For the peanut butter crumble: Mix the peanut butter and confectioners' sugar with a spoon or stand mixer over low speed until it is a crumble consistency.
- Set aside.
- For the whipped cream: Add the confectioners' sugar to the cream and whip at high speed with a stand mixer until fluffy.
- For the pudding: Whisk together the milk, granulated sugar and 2 eggs in a saucepan.
- Bring to a simmer over medium heat.
- Mix the 3 egg yolks with the vanilla, salt and cornstarch in a small bowl.
- Slowly stir the egg yolk mixture into the milk mixture until it firms up.
- Stir in the butter until combined.
- Remove from the heat and set aside.
- If everything else is done, place the mixture in the refrigerator for a few minutes to cool.
- To assemble the pie: Layer about one-third of the peanut butter crumble in the bottom of the pie crust, followed by half of the cooled pudding, and half of the whipped cream.
- Repeat this process again and top with the crumble.
- Keep the pie in the refrigerator until ready to serve.