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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