Peanut Butter Pie

One of my favourite things about peanut butter is its versatility.  I enjoy this tasty legume as both a sweet and a savoury.  When it comes to dessert, sometimes I find I want more peanut butter and less of everything else.  After some intense cravings, I decided I just wanted to eat a pie made of peanut butter.  Instead of a more traditional pie crust I opted to use a sweet shortcrust here.

If I could invite the non-allergic world over for a slice of pie, I'd serve this.

Peanut Butter Pie
Filling:
2 eggs
1/2Cup Corn syrup
1/2Cup Sugar
1/2Cup Milk (any)
1tsp Vanilla
1Cup Peanut Butter
1/2Cup Butter

Sweet Shortcrust
1Cup Butter (chilled, cubed)
2 3/4Cups Flour
1/2Cup Icing Sugar
1Tbsp Cornstarch

First we'll start with our crust so it can chill.  Place the cubed butter and flour in a large bowl.  With a knife (or pastry knife if you have it) cut the butter into smaller and smaller pieces.  It's important that this is done in the flour to keep our butter cool.  Add the remaining ingredients and knead the dough by hand, once it starts holding shape turn it out onto a flat surface for easier kneading.   If your dough seems dry add small amounts of water 1tsp at a time, being careful not to over knead.  Pastry dough does best when handled least.  So work quickly and get it wrapped up and in the fridge to chill.

You'll want a slightly deeper dish for this type of pie.  I used a 6"inch square deep tart pan for this.

Once chilled roll the dough out on a floured surface to 1/4 inch thick.  Using the rolling pin to pick up your dough, line your preferred pie dish.  Pre-heat your oven to 350º.  Blind bake the shortcrust for 15-20 minutes.

In a large bowl combine together the pie filling ingredients and whisk until smooth.  After the shortcrust has blind baked, pour the filling in and continue baking for another 30 minutes.  Remove from the oven and allow chill over night.

Eat, enjoy, and try stop yourself from devouring the whole pie. :)