Blackberry Farm

Peanut Butter Pie

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 Check out this recipe for Peanut Butter Pie from our Blackberry Farm Cookbook.  

Shop Blackberry Farm Peanut Butter

{serves 6 to 8}

For the Crust

1 1/4 Cups (6 1/4 Ounces) All - Purpose Flour
1 Cup (5 ounces) Whole-Wheat Flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 Cup (1 1/2 sticks) unsalted butter, at room temperature, plus 4 to 5 Tablespoons, melted, plus more softened butter for preparing the pie pan
1/2 Cup (3 1/2 ounces) natural cane sugar
2 Tablespoons honey
1 large egg
1 teaspoon vanilla extract

For the Peanut Butter Cream

2 Cups whole milk
1/2 vanilla bean, split lengthwise in half
1/2 Cup (3 1/2 ounces) natural cane sugar
2 Tablespoons cornstarch
1 Tablespoon all-purpose flour
1/4 teaspoon kosher salt
2 large eggs
1 Cup natural, unsweetened peanut butter, preferably Blackberry Farm Peanut Butter

For the Topping
6 to 8 ounces peanut brittle
2 Cups heavy cream
1 teaspoon vanilla extract
1/4 Cup (1 ounce) confectioners' sugar
 
1) To prepare the crust, in a medium bowl, whisk together the all-purpose flour, whole-wheat flour, cinnamon, baking soda, and salt.

2) In an electric stand mixer fitted with the paddle attachment, cream together the 3/4 cup butter, cane sugar, and honey.  Add the egg and vanilla extract, and mix until completely combined.

3) Add the dry ingredients all at once, and beat on low until completely combined.

4) Transfer the dough to a large piece of plastic wrap and flatten it into a disk.  Wrap the dough tightly in the wrap.
Refrigerate for at least 1 hour and up to 3 days.  The dough does not freeze well.

5) Preheat the oven to 350F and line a half-sheet pan with parchment paper.

6) On a lightly floured work surface, roll the dough out to about 3/8 inch think.  Cut into 2-3 inch squares and transfer to the pan. Bake for 8 minutes. Rotate the pan and bake until the edges of the cookies just begin to brown, about 5 minutes. Remove the pan from the oven and transfer the cookies to wire racks to cool completely

7) Lightly butter a 9-10 inch pie pan.  Grind the cookies in a food processor to fine crumbs.  With the processor running, drizzle the melted butter through the feed tube, adding it just until the crumbs hold together when clenched in your fist and released.

8) Press the crumbs into the bottom and up the sides of the pie pan to make a crust about 3/8 inch thick. (Any remaining crumbs may be frozen for another use; freeze in a tightly sealed container for up to 2 months.) Bake just until the edges of the crust are colored, 5 to 8 minutes. Cool completely.

9) To prepare the peanut butter cream, place the milk in a medium saucepan. Scrape the seeds from the vanilla bean and add the seeds and the bean to the milk. Bring to a simmer over low heat.  Remove and discard the vanilla bean pod.

10) In a medium heat-proof bowl, whisk together the cane sugar, cornstarch, flour and salt.  Add the eggs and whisk until completely combined and the eggs begin to turn pale. Whisking constantly, slowly pour about 1/2 cup of the hot milk into the egg mixture.  Add the remaining hot milk, whisking constantly until completely combined.

11) Pour the mixture back into the saucepan and cook over a medium heat, whisking constantly, just until the mixture is thick enough for the streaks from the whisk to show, about 2 minutes.

12) Pour the cream immediately into a clean heat-proof glass or metal bowl.  Press a piece of parchment directly onto the surface and pat to eliminate air pockets.  Refrigerate until completely chilled.

13) Whisk the peanut butter into the cream; it will be smooth and thick.  Keep refrigerated until ready to use.

14) To prepare the topping, place the peanut brittle in the food processor and pulse until coarsely ground.  Set aside.

15) Place the cream and vanilla extract into a mixing bowl with the whisk attachment, and beat on medium speed.  When the cream begins to thicken, add the confectioners' sugar all at once and increase the speed to high.  Beat to firm peaks. Set aside.

16) To finish the pie, spoon the peanut butter cream into the baked crust carefully to avoid lifting crust into the cream.  Pile the whipped cream on top of the peanut butter cream and smooth it over the top. Sprinkle generously with the ground peanut brittle. Chill for at least 4 hours and up to 2 days before slicing and serving.  The longer the pie is chilled, the easier it will be to slice.