Award-winning peanut butter pie recipe

Posted at: 10/10/2012 11:32 AM
Updated at: 10/10/2012 12:52 PM

Dr. Ron Bronitsky shares his recipe peanut butter pie that won the Karo Syrup Perfect Pie & Dessert Contest at the New Mexico State Fair.

 

Peanut Butter Pie

Crust:
1-1/2 cups flour
1 tablespoons sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into small cubes
4 tablespoons shortening, cold
1/4 cup ice water
6 to 8 graham crackers

Filling:
6 tablespoons butter
1 cup packed light brown sugar
1/2 teaspoon salt
3 large eggs
3/4 cup Karo Dark Corn Syrup
1 tablespoon vanilla extract
1 tablespoon bourbon
1/2 cup creamy peanut butter
1-1/2 cups lightly salted dry roasted peanuts
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For crust: Blend all ingredients except water and graham crackers in food processor, using 1 second pulses until pea size particles form (6 to 8 pulses). Pour into bowl, add ice water, form into ball and refrigerate for 1 hour or more. In food processor process 6 to 8 graham crackers until fine crumbs form. Sprinkle crumbs on rolling surface, roll out crust, adding more crumbs to prevent sticking. Place in pie plate, trim and flute edges. Refrigerate for 1 hour. Blind bake using foil and pie weights at 425 degrees F for 15 minutes. Remove foil and weights, bake 6 minutes more or until light brown. Remove from oven and cool.

For Filling: Preheat oven to 275 degrees F. Melt butter in heatproof bowl over simmering water bath. Remove from heat. Mix in sugar and salt with wooden spoon until sugars are well absorbed. Beat in eggs, corn syrup, vanilla and bourbon. Add peanut butter and mix until smooth. Return bowl to water bath and heat to 130 degrees F, stirring constantly. Remove from heat. Stir in peanuts. Pour mixture into baked pie shell. Bake for 50 to 60 minutes, until center moves slightly when gently shaken. Remove and cool completely.
 

 

 

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