Peanut Butter Pie🥜

Pie crust instructions. Combine flour and salt in a mixing bowl. Cut in butter with a pastry cutter until mixture resembles a course meal. Add cold water and mix until a shaggy dough forms. Move to a worksurface and fold dough over into itself several times. When dough looks cohesive and not too dry or sticky, wrap in plastic wrap and form dough into 1 round disk. Refrigerate for at least 30 minutes.

Roll dough out to about 13 inches. About 2 inches bigger than your pie dish. Dock the dough (poke holes) with a fork, this helps the crust to not bubble during the baking process. Bake at 375 for 12-15 minutes. Once pie crust is golden, remove from oven and allow to completely cool before filling.

In a large saucepan combine peanut butter and butter on medium heat. Bring mixture to a boil, stirring occasionally.

Meanwhile pour 1 cup of heavy cream into a large bowl and mix on medium high with an electric hand mixer until stiff peaks form.

Remove peanut butter mixture from heat. Add confectioners' sugar and vanilla to peanut butter mixture. Stir until combined. Next mix peanut butter mixture with heavy whipping cream mixture by hand, just until combined. Pour mixture into prepared pie crust.

Refrigerate for 3-4 hours or until pie is completely set up. Chop 1/2 cup salted peanuts, sprinkle on top and gently press them into the pie. Enjoy!

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