Georgia Peanut Pie with Peanut Butter Crust and Brown Sugar-Bourbon Whipped Cream
Active Time: 30 mins
Total Time: 5 hrs 30 mins
Yield: 8 serves
Ingredients:
Peanut Butter Crust:
1 1/4 cups all-purpose flour
1/4 cup cocktail peanuts or dry-roasted salted peanuts
2 teaspoons light brown sugar
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cubed
2 tablespoons creamy peanut butter
1 tablespoon cold shortening, cubed
4 to 6 tablespoons of ice water
Peanut Butter Filling:
1 1/4 cups packed light or dark brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/2 cup unsalted butter, melted
3 large eggs
1/3 cup evaporated milk or half-and-half
1/3 cup sorghum syrup, pure cane syrup, or dark corn syrup
1/2 teaspoon vanilla extract
1/2 cup creamy peanut butter
1 1/2 cups cocktail peanuts or dry-roasted salted peanuts
Brown Sugar-Bourbon Whipped Cream:
1 cup cold whipping cream or heavy cream
2 tablespoons light brown sugar
1 tablespoon (1⁄2 oz.) bourbon
1/2 teaspoon vanilla extract
Directions:
Prepare the Peanut Butter Crust: Combine flour, peanuts, brown sugar, and salt in the bowl of a food processor; process until peanuts are ground and mixture is combined. Add butter, peanut butter, and shortening, and pulse until mixture resembles small peas, 10 to 12 times.
Sprinkle 4 tablespoons of ice water over the top of the mixture. Pulse 4 times. Add up to 2 more tablespoons of water, 1 tablespoon at a time, pulsing after each addition until the dough just begins to clump together. Remove dough from the processor; shape and flatten into a disk. Wrap the disk in plastic wrap, and chill for 2 hours or up to 2 days.
Preheat oven to 375°F. Place chilled dough disk on a lightly floured piece of parchment paper. Sprinkle dough with flour. Top with another piece of parchment paper. Roll the dough into a 13-inch circle. Remove and discard the top sheet of parchment. Starting at 1 edge of the dough, wrap the dough around the rolling pin, separating the dough from the bottom sheet of parchment as you roll.
Discard the bottom sheet of parchment. Place the rolling pin wrapped with dough over a 9-inch (1 1/2-inch-deep) glass pie plate. Unroll the dough, and gently press it into a pie plate. Trim dough, leaving 1/2-inch overhang; fold edges under, and crimp.
Prepare Peanut Butter Filling: Stir together brown sugar, flour, and kosher salt in a large bowl. Stir in melted butter. Whisk eggs well in a medium bowl; whisk in milk, sorghum, and vanilla. Add peanut butter; whisk until blended. Add the peanut butter mixture to the brown sugar mixture, and stir until combined. Spoon filling into prepared piecrust. Sprinkle peanuts over top, and place the pie on a rimmed baking sheet.
Bake in a preheated oven for 10 minutes. Reduce oven temperature to 350°F, and bake until puffed and golden brown and until center is set, 45 to 55 minutes, shielding edges with aluminum foil to prevent overbrowning, if necessary. Transfer pie to a wire rack, and cool completely, about 2 hours.
Prepare the Brown Sugar-Bourbon Whipped Cream: Using chilled beaters and a large chilled bowl, beat whipping cream with an electric mixer on high speed until thickened, about 2 minutes. Add sugar, and beat until stiff peaks form, about 2 minutes. Add bourbon and vanilla, and beat until well combined. Cover and chill until ready to serve.
Recipe courtesy of Southern Living.com