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NATIONAL PIE CHAMPIONSHIP:
Best of Show winner for the Amateur division

Category Five Peanut Butter Pie

By Phyllis Szymanek, Toledo, OH
 
Crust:

    • 1 1/3 cups finely crushed vanilla wafers
    • 2 TBS sugar
    • ½ tsp vanilla
    • 1/3 cup melted butter (unsalted)

Mix all of the ingredients in a bowl until blended; pour into a 9” pie dish sprayed with Crisco cooking spray.  Press into the bottom and sides; bake in a 350 degree oven for 8-12 minutes or until lightly browned.  Let cool.
 

Peanut Butter Filling:

    • ¾ cup powdered sugar
    • 1/3 cup Jif creamy peanut butter
    • 3 TBS softened butter (unsalted)
    • ¼ cup chopped peanuts (save small amount for garnish)

Mix first three ingredients in a small bowl.  Spread into the bottom of cooled pie shell and sprinkle with peanuts.
 

Filling:

    • 2/3 cup sugar
    • 3 TBS corn starch
    • 1 TBS Pillsbury All-Purpose Flour
    • ½ tsp salt
    • 3 cups milk
    • 3 egg yolks, lightly beaten
    • ¾ cup Jif Peanut Butter
    • 1 ½ tsp vanilla extract
    • 6 small (.55 oz) frozen Peanut Butter Cups, chopped

In medium saucepan, combine sugar, cornstarch, flour and salt over medium heat.  Gradually stir in milk until smooth; bring to a boil. 

Cook and stir for 2 minutes.  Remove from heat.  Gradually stir in one cup of hot filling into the beaten egg yolks.  Return all to saucepan, stirring constantly.  Return to a boil; cook and stir for 2 minutes. 

Remove from heat.  Add vanilla and peanut butter.  Let cool, fold in 5 chopped peanut butter cups.  Pour into cooled pie shell.  Garnish with whipped topping and remaining chopped peanut butter cups and remaining chopped peanuts. 

 

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