Peanut butter and confectioners' sugar form a crumbly base for this pudding pie. This recipe first appeared in our June/July 2011 BBQ issue.
Yield: serves 8
- 1 <sup>1</sup>⁄<sub>2</sub> cups flour
- 8 tbsp. unsalted butter, cubed
- 1 tsp. kosher salt
- 1 cup confectioners' sugar
- <sup>1</sup>⁄<sub>2</sub> cup smooth peanut butter
- <sup>1</sup>⁄<sub>2</sub> cup light brown sugar
- 5 egg yolks
- 2 cups milk
- 4 tsp. vanilla extract
- 1 cup heavy cream
- 2 tbsp. sugar
- <sup>1</sup>⁄<sub>4</sub> cup cornstarch
- Heat oven to 425°. Pulse flour, 6 tbsp. butter, and 1⁄2 tsp. salt in a food processor until pea-size crumbles form. Add 1⁄4 cup ice-cold water; pulse into dough. Form into a disk; chill for 1 hour. Roll dough until 1⁄8″ thick. Transfer to a 9″ pie plate and trim edges; prick bottom with a fork, cover with parchment; fill with dried beans. Bake for 20 minutes. Remove paper and beans; cook until golden brown, 12–15 minutes. Let cool.
- In a bowl, stir confectioners' sugar and peanut butter into crumbles; reserve 1⁄2 cup; put remaining crumbles in crust. In a 4-qt. saucepan, whisk together remaining salt, brown sugar, cornstarch, yolks, and milk. Bring to a simmer over medium heat; cook until custard thickens, 1–2 minutes. Remove from heat; whisk in remaining butter and 1 tbsp. vanilla. Pour custard over crumbles and smooth; chill. Whisk together remaining vanilla, cream, and sugar to stiff peaks; spread over pie. Sprinkle reserved crumbles on top of pie.
**Correction: August 22, 2011 An earlier version of this recipe did not include instructions for the milk or instructions for the reserved crumbles. The milk should be added to the saucepan along with the salt, brown sugar, cornstarch, and yolks in step 2. The reserved crumbles should be used to decorate the top of the pie. The recipe has been corrected to reflect this.
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