Peanut Butter Pie
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Peanut Butter Pie
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Category
Dessert
Author
Test Kitchen
Ingredients
Pastry Crust
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2 3/4 Cup All Purpose Flour
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3 Tbsp Sugar
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1 Egg
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4 Tbsp Ice Water
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3/4 tsp Sea Salt
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1 Cup Shortening
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1 tsp Vinegar
Peanut Butter crumbs
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3 Cups Powdered Sugar
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1 1/2 Cup Creamy Peanut Butter
Vanilla Pie Filling
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1 1/3 Cup Instant Vanilla Pudding
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4 Cups Cold Milk
Directions
Pastry Crust
Combine flour, salt, and sugar.
Cut shortening into flour until pea size crumbs form.
Whisk together egg, vinegar, and water.
Add liquid to crumbs and cut into dough until the dough begins to come together. Do not knead!
Flatten dough into disk and chill for 30 minutes.
Preheat oven to 400°F.
Roll disk into circle about 1/8 inch thick and 11 inches in diameter.
Press circle into 9-inch pan and trim edges.
Poke holes with a fork around the inside of the crust.
Bake for 20-25 minutes until a light golden brown.
Crumbs
With a fork, rub powdered sugar and peanut butter together until fine crumbs are formed.
Crumbs may be stored in freezer or refrigerator.
Filling
Combine dry mix and milk in mixer for 3 minutes.
Allow pudding to rest a few minutes until thickened and chill.
Assemble Dessert
Place 1 1/2 c. PB crumbs on pie crust.
Fill with pudding, then 1 c. PB crumbs, and top with 1 - 8 oz. tub of WC. Whipped Topping.
Sprinkle remainder of PB crumbs on top.
Chill until ready to serve.