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Not every pie requires rolling dough. Phyllis Szymanek of Toledo, Ohio, won first prize in the amateur division and best of show at the 2009 American Pie Council Crisco National Pie Championships with this recipe. It has a crumb crust and a two layers of peanut-y filling. Brand names specified come from sponsors of the contest.

Recipe: Category Five Peanut Butter Pie

Crust

- 1 1/3 cups finely crushed vanilla wafers
- 2 Tbs. sugar
- 1/2 tsp. vanilla
- 1/3 cup melted butter, unsalted

Preheat oven to 350 degrees.

Mix all of ingredients in a bowl until blended.

Pour into a 9-inch pie dish sprayed with Crisco spray. Press into the bottom and sides.

Bake for 8 to 12 minutes, or until lightly browned. Let cool.

Filling Layer One

- 3/4 cup powdered sugar
- 1/3 cup Jiff creamy peanut butter
- 3 Tbs, softened butter (unsalted)
- 1/4 cup chopped peanuts (save small amount for garnish)

Mix sugar, peanut butter and butter in a small bowl.

Spread into bottom of cooled pie shell and sprinkle with peanuts.

Filling Layer Two

- 2/3 cup sugar
- 3 Tbs. corn starch
- 1 Tb. Pillsbury all-purpose flour
- 1/2 tsp. salt
- 3 cups milk
- 3 egg yolks, lightly beaten
- 3/4 cup Jiff peanut butter
- 1 1/2 tsp. vanilla extract
- 6 small (.55 ounce) frozen peanut butter cups, chopped (set one chopped cup aside)
- Optional garnishes of Cool Whip, chopped peanuts

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 2 minutes. Remove from heat.

Gradually stir 1 cup of hot filling into 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 Cool Whip and remaining chopped peanut butter cups and chopped peanuts.

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