Blue Ribbon Winner: Peanut Butter Chiffon Pie With Peanut Butter Caramel And Sour Cream Whipped Cream Topping

Instructions

1. Crust:
2. Preheat your oven to 350° F and place your rack in the middle of the oven.
3. In a medium bowl, combine 1 ¼ cups (168 g) crushed graham cracker crumbs, 3 tbs (45 g) granulated sugar, and ½ tsp kosher salt. Stir to mix and set aside.
4. In a separate bowl, mix together 3 tbsp (37 g) unsalted melted butter and 4 tbsp (72 g) melted peanut butter until well blended and homogenous.
5. Bring back the medium bowl with the graham cracker mixture and stir the butter/peanut butter mixture into the crushed graham crackers and sugar mixture until combined. Using your hand, grab a small amount and squeeze it together in your palm. If the clump stays intact, it’s good to go. If it doesn’t hold its shape, add a little more melted butter, a teaspoon at a time, until the same test creates a clump that doesn’t fall apart.
6. In your 9-inch pie pan, press the mixture evenly into the bottom and up the sides. Using the flat side of a measuring cup or glass or a wooden tamper, or just your fingers, press until the crumb mixture is even and the same thickness all over. Using the flat side of your finger on the top edge while pressing the sides up, create a smooth crust edge all the way around.
7. Place in the middle of the rack in your preheated oven and bake for 10 minutes, or until just barely starting to brown.
8. Remove from oven and chill completely. This can be done ahead.
9. Peanut Butter Caramel:
10. Prep and measure separately ½ cup + 2 Tbsp (150 g) heavy whipping cream, ¼ cup (60 g) peanut butter, 2 tsp (8 g) vanilla extract, ½ tsp (2 g) kosher salt “mise en place” so that when your caramel is ready, you can mix in these ingredients quickly.
11. Place a dry, ideally heavy-bottom pan (it’s best to use a clean, heavy-bottomed saucepan with high sides.) over medium-high heat.
12. Add about a quarter of your granulated sugar to the pan to cover the bottom.
13. Using a heat-safe silicon or rubber spatula, toss (not stir) the sugar around the pan. It’s best to just let it sit and melt, and not stir. Tilt the pan to swirl the liquid, and gently toss so that it melts as evenly as possible.
14. When the sugar turns into a light brown liquid, add another quarter cup of sugar, and repeat until you’ve added all the sugar, and all the sugar has melted.
15. Do not burn the caramel — if it begins to smoke or turn darker, lower the heat.
16. Once you’ve added all the sugar, bring the caramel to just about the color of the peanut butter or just slightly darker. If it’s too dark, it will taste burnt. Have patience, and if it’s too dark or if it crystallizes, start over.
17. Once all sugar is melted and golden in color, turn off your heat.
18. Very gently to avoid burning yourself, slowly add the heavy cream, which will bubble and steam. (Don’t look straight over the pan or have your face right over the pan, use a long-handled spatula/spoon to avoid any spatter)
19. Toss your caramel until homogenous and there are no lumps. If your mixture seizes up, you can briefly turn on your stove on low heat to help melt any lumps of caramel, but do not boil or over-stir.
20. Add your vanilla extract, salt, and peanut butter (or other nut butter). Mix until you have a liquid, smooth mixture.
21. Remove from heat completely and let sit for about 10 minutes to cool slightly.
22. While still warm, pour caramel into your prepared pie crust. Pour about ¾ of the caramel mixture, creating an even layer over the entire bottom. (There is more than enough caramel mixture, you can pour a little or a lot, but in testing, we preferred ¾ of the mixture!)
23. Save the leftover peanut butter caramel in a heat-safe jar or bowl for serving later.
24. Set the pie aside and let cool completely. This can be done ahead.
25. Peanut Butter Chiffon Filling:
26. Stir gelatin, ½ cup (100 g) granulated sugar, and ½ tsp. salt in a small saucepan. Separately, whisk egg yolks and milk in a small bowl to combine, then whisk into the sugar mixture. Cook over medium heat, stirring frequently until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in 1 ¼ cup (310 g) creamy peanut butter and remove from heat. Transfer to a large bowl and chill until cool, at least 10 minutes.
27. Meanwhile, over a bain marie, gently whisk egg whites and ¼ cup (50 g) granulated sugar in a large bowl and gently heat over steam while stirring until it reaches 150 – 160 degrees or until the sugar is no longer felt by testing between your fingers. Remove from heat and place on a stand mixer, whisk on high until stiff peaks form. This can happen quickly; keep watch so it doesn’t overwhip. When you pull the whisk out, the peak should stand straight but have a small curl at the top.
28. Mix one-third of the egg white mixture into the chilled peanut butter mixture until smooth. (this is a sacrifice. Don’t worry if the meringue deflates/disappears) Gently fold the remaining egg white mixture into the peanut butter mixture in 2 additions until incorporated and there are no more streaks or bumps but don’t overmix. Set it aside for a moment, but do not make this ahead.
29. Assembly:
30. Take your baked peanut butter pie crust and pour ¾ of the room temperature peanut butter caramel over the entire bottom of the crust, spread if needed until it’s an even layer. Save the leftover caramel for a topping when serving.
31. Sprinkle ¼ cup chopped, roasted, and salted peanuts evenly over the peanut butter caramel. (I purchased pre-chopped peanuts, which are small bits, so the pie cuts nicely.)
32. Pour the peanut butter chiffon filling into the graham cracker crust; smooth the top. Cover and chill overnight.
33. Finishing:
34. With a hand mixer (or stand mixer with a watchful eye) whisk ¾ cup (185 g) of heavy whipping cream in a large bowl until medium peaks form. Fold in ¼ cup (70 g) sour cream, 2 tbsp. granulated sugar and ¼ tsp salt to combine, then whip again very briefly until it holds medium peaks.
35. Spoon, plop, dollop, or pipe a generous amount of whipped cream in the center of the pie. Sprinkle with any additional chopped roasted/salted peanuts and drizzle with leftover peanut butter caramel (if desired). Slice, serve, and enjoy! (Also really good with a drizzle of chocolate sauce and chocolate shavings!)