Recipe courtesy of Jim Shirley
Episode: South Walton
Total:
1 hr 30 min
Active:
1 hr 10 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Crust:
Peanut Butter Crumble:
Whipped Cream:
Pudding Filling:

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Sunny's Apple Fritters with Peanut Butter Caramel Sauce

Recipe courtesy of Sunny Anderson

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Butter Roasted Turnips

Recipe courtesy of Nancy Fuller

Beer Cheese Soup with Garlic Butter Crostini

Recipe courtesy of Jeff Mauro

Shrimp Spring Rolls with Peanut Dipping Sauce

Perfect Pie Crust

Recipe courtesy of Ina Garten

Blueberry Pie Bars

Recipe courtesy of Trisha Yearwood

Smoked Prime Rib with Brown Butter Garlic Sauce

Recipe courtesy of Guy Fieri

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.