Peanut butter lovers, rejoice. This pie is so good, and it has a twist: Melba toast replaces graham cracker crumbs for a crisp, salty foil to the decadent filling.

Advertisement

Ingredients

For the Crust:
For the Peanut Butter Filling:
For Finishing the Pie:

Directions

For the Crust:
  • Preheat oven to 350°. In a medium bowl, combine crushed toasts, butter, 2 tablespoons of the sugar and 1/4 teaspoon of the sea salt. Stir to evenly coat. Press mixture onto bottom and sides of a 9-inch pie plate. Bake crust until lightly golden, about 8 minutes. Cool completely on a wire rack.

    Advertisement
For the Peanut Butter Filling:
  • In a small bowl, whisk together the water and gelatin. Let stand 10 minutes.

  • Meanwhile, in a medium, heavy-bottom saucepan, whisk together egg yolks, the remaining 1 cup sugar, the milk and 1/4 teaspoon of the sea salt. Cook, stirring constantly, over medium heat until custard thickens and begins to bubble. Remove from heat; add gelatin mixture. Whisk until gelatin has dissolved and mixture is smooth. Whisk in peanut butter, vanilla and the remaining 1/8 teaspoon sea salt. Cool to room temperature.

  • In a large bowl, beat 1 cup of the cream with an electric mixer on medium-high speed until stiff peaks form (tips stand straight). Fold about one-third of the whipped cream into the peanut butter custard. Gently fold in the remaining whipped cream until just a few streaks of white remain. Gently spoon filling into cooled pie crust. Chill at least 3 hours or up to overnight.

Instructions Checklist
Instructions Checklist
For Finishing the Pie:
  • To finish: In a large bowl, beat the remaining 3/4 cup cream with an electric mixer on medium-high speed until soft peaks form. Spoon whipped cream over filling, then top with peanuts.

Nutrition Facts

495 calories; 34 g total fat; 16 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 121 mg cholesterol; 314 mg sodium. 120 mg potassium; 39 g carbohydrates; 2 g fiber; 26 g sugar; 10 g protein; 1 g trans fatty acid; 907 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 30 mcg folate; 0 mcg vitamin b12; 70 mg calcium; 1 mg iron;

Reviews