Peanut Butter Pie

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photo by Todd Coleman

GKC readers love peanut butter desserts. They are some of our most popular. This one appeared in Saveur magazine and we revised and tested it to make it kosher. It’s like a peanut butter custard pie and is smooth, creamy and delicious.

1½ cups flour
8 tablespoon unsalted margarine, cubed
1 teaspoon kosher salt
1 cup confectioners’ sugar
½ cup smooth peanut butter
½ cup light brown sugar
¼ cup cornstarch
5 egg yolks
2 cups soy milk
4 teaspoon vanilla extract
1 cup pareve whipping cream
2 tablespoon sugar

Heat oven to 425 degrees. Pulse flour, 6 tablespoons margarine, and ½ teaspoon salt in a food processor until pea-size crumbles form. Add ¼ cup ice-cold water; pulse into dough. Form into a disk; chill for 1 hour. Roll dough until ⅛-inch thick. Transfer to a 9-inch pie plate and trim edges. Prick bottom with a fork, cover with parchment; fill with dried beans and 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 until it looks like crumble. Set aside ½ cup of this mixture. Put remaining crumbles sprinkled in the crust.

In a 4-quart saucepan, whisk together remaining salt, brown sugar, cornstarch, yolks, and soy milk. Bring to a simmer over medium heat and then cook until custard thickens, 1–2 minutes. Remove from heat and whisk in remaining margarine and 1 tablespoon vanilla. Pour custard over crumbles and smooth top. Chill. Beat together remaining vanilla, pareve whipping cream, and sugar to stiff peaks; spread over pie. Sprinkle reserved crumbles on top of pie.

Want to try another great recipe with peanut butter? Try these Double Peanut Butter Cups

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