Peanut Butter Pie

Recipe courtesy of Jim Shirley, Executive Chef and Owner, The Bay Restaurant, Santa Rosa Beach, Florida
Show: Emeril's Florida Episode: South Walton
TOTAL TIME: 1 hr 15 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 25 min
YIELD: 6 to 8 servings
LEVEL: Intermediate


  • 6 tablespoons cold, unsalted butter, cut into small cubes
  • 1/4 cup shortening
  • 7 to 8 tablespoons ice water
    • 1/2 cup chunky peanut butter
    • 8 ounces confectioners' sugar
      • 4 tablespoons confectioners' sugar
        • 2 cups milk
        • 1/2 cup granulated sugar
        • 2 large eggs plus 3 large egg yolks
        • 1 teaspoon vanilla extract
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        For the crust: Mix together the flour, granulated sugar and salt in a large bowl until well combined. Using clean hands, add the butter and toss until just coated. Work the butter into the flour until the mixture is in clumps the size of quarters, about 2 minutes. The butter clumps should go from small chunks to larger chunks. Add the shortening, toss until just coated in flour, then rub it into the flour mixture until the mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half the ice water and rake through the mixture with your fingers until just moistened. Drizzle in the remaining water 1 tablespoon at a time and comb through the mixture with our fingers to moisten. The mixture will eventually come together; the dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)

        While rotating the bowl with one hand, use the palm of your other hand to push the dough along the side of the bowl to gather it into a ball. Turn the dough onto a piece of plastic wrap, press it into a flat disk and close in the wrap. Place in the coldest part of the refrigerator for at least 30 minutes.

        Preheat the oven to 400 degrees F. Roll out the dough and form a crust. Press it into a 9- or 10-inch pie pan and bake until golden brown, 10 minutes. Remove and let cool.

        For the peanut butter crumble: Mix the peanut butter and confectioners' sugar with a spoon or stand mixer over low speed until it is a crumble consistency. Set aside.

        For the whipped cream: Add the confectioners' sugar to the cream and whip at high speed with a stand mixer until fluffy.

        For the pudding: Whisk together the milk, granulated sugar and 2 eggs in a saucepan. Bring to a simmer over medium heat. Mix the 3 egg yolks with the vanilla, salt and cornstarch in a small bowl. Slowly stir the egg yolk mixture into the milk mixture until it firms up. Stir in the butter until combined. Remove from the heat and set aside. If everything else is done, place the mixture in the refrigerator for a few minutes to cool.

        To assemble the pie: Layer about one-third of the peanut butter crumble in the bottom of the pie crust, followed by half of the cooled pudding, and half of the whipped cream. Repeat this process again and top with the crumble. Keep the pie in the refrigerator until ready to serve.


        This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.

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