Peanut Butter Pie (Baked)

Directions

For Crust:

1. Mix the flour and salt together in a large bowl.
2. Add the butter. Rub and pinch the butter into the flour using your fingers to coat the butter pieces and form small pea-sized balls.
3. Create a well in the center of the mixture and add water, mixing together using your hands.
4. Pull away walnut-size pieces of dough and smear them using the heel of your hand. This technique is called fraisage, and it helps produce flaky layers.
5. Form the flattened pieces into a ball and then slightly flatten it to form a disk. Wrap the disk in plastic wrap and chill it in the refrigerator for 2 hours.
6. Remove the plastic wrap from the dough and place it on a floured surface. Roll a floured rolling pin from the center of the dough disk to the edge rotating the dough until the circle is an ⅛ inch thick and 12 inches in diameter.
7. Wrap the dough around the rolling pin and lift the pin over the edge of a 9-inch glass pie pan. Gently unroll the dough over the pan. Lightly press the dough into the bottom and sides of the pan.
8. Crimp the edge of the crust by placing two fingers on the crust’s outside rim while placing one finger on the inside and pressing outward to form a V.

For Filling:

9. Preheat oven to 350°F.
10. Beat the corn syrup, sugar, peanut butter, and salt in a large bowl until blended.
11. Beat in the eggs and vanilla until smooth.
12. Pour the filling into the pie pan and bake it for 60–70 minutes or until the top is puffed and the center is almost set. Cover the top of the pie loosely with foil for the last 30 minutes to prevent overbrowning.
13. Remove the pie from the oven and remove the foil. Let the pie cool completely, at least 60 minutes. The top of the pie may sink and crack slightly upon cooling.

For Whipped Cream:

14. Chill a medium-size bowl in the freezer for at least 10 minutes.
15. Combine the heavy cream, powdered sugar, and vanilla in the chilled bowl.
16. Beat together the ingredients using an electric mixer on low speed, gradually increasing the speed to high, until stiff peaks form. Don’t over-beat, but don’t stop beating until it reaches a thick consistency.
17. Top the cooled pie with the whipped cream and serve or refrigerate.