Peanut Butter Pie
A delicious delight from chef Marilyn Harris.
Crust:2 cups flour
1 tsp. salt
2/3 cup vegetable shortening
6 or 7 tbsp. ice water
Filling:3 eggs, separated
2/3 cup dark brown sugar, packed
1/4 cup light corn syrup
1 cup smooth or crunchy peanut butter
3/4 cup half-and-half
2 tsp. vanilla extract
In a medium mixing bowl combine the flour and salt. Add the shortening and cut in with a pastry blender until mixture resembles coarse bread crumbs. Stir in 6 tbsp. of water with a fork. Add the remaining water if needed to make a dough that is just moist enough to form a ball when pressed together. Divide in half and shape into a disc. Roll one half for pastry and put into 9" pie pan. Refrigerate or freeze other half.
Beat the egg whites until soft peaks form. Set aside. With electric mixer beat together the egg yolks with the brown sugar until mixture is light and fluffy. Beat in the corn syrup and peanut butter until mixture is smooth. Gradually beat in the cream and vanilla. Fold in the egg whites. Pour into the unbaked pastry shell. Bake in a 350°F oven for 45 to 50 minutes or until mixture is browned and puffed. Cool and chill.
Serves 8 to 10
Flavored coffee, such as Hazelnut Cream, Kahlúa® Vanilla Crème, Vanilla Nut Cream or Swiss Chocolate Almond
