Amish Peanut Butter Pie (Print Version)

# Ingredients:

01 - 1 round of pâte sablée (sweet pastry dough) for the crust.
02 - ½ cup powdered sugar.
03 - ¼ cup of cornstarch.
04 - 1 ½ cups white sugar.
05 - Two large eggs.
06 - A pinch of kosher salt, about ¼ teaspoon.
07 - Two cups of whole milk.
08 - Unsalted butter, ¼ cup, sliced into tablespoon-sized bits.
09 - A teaspoon of vanilla extract or paste.
10 - 1 cup crème liquide entière (heavy cream).
11 - ¼ cup powdered sugar for the whipped cream.
12 - 1 cup peanut butter.
13 - ½ cup all-purpose flour.
14 - Two teaspoons more vanilla extract or paste.

# Instructions:

01 - Sprinkle flour lightly onto your counter and rolling pin. Roll out your pie dough until it’s as thin as ⅛ inch, giving it a quarter turn every so often, and sprinkle more flour if it starts to stick.
02 - Gently place the dough into a 9-inch pie dish, pinching around the edge for a decorative finish. Pop it into the freezer for about 15 minutes.
03 - Set your oven to 205°C (400°F). Take the crust from the freezer and poke holes all over with a fork.
04 - Take a piece of parchment paper, scrunch it up, and lay it in the crust. Fill it with dried beans, rice, or pie weights and bake for 15 minutes.
05 - Remove the weights and parchment. Bake another 10 to 15 minutes until it has that golden-brown look and feels crisp. Let it cool completely.
06 - For the filling, stir your cornstarch and sugar together in a medium bowl. Toss in eggs and whisk until the mix is nice and smooth.
07 - Grab a large bowl and put a mesh strainer over it. You’ll need this later for the cream.
08 - Put milk and salt in a pot. Warm it on medium-high heat until it’s just shy of boiling. Give it a stir now and then so it doesn’t burn.
09 - To heat the egg mixture gently, pour a third of the warm milk into the egg bowl while stirring constantly with your whisk.
10 - Dump the tempered egg mix back into the saucepan. Cook it on medium-high, stirring nonstop, until it thickens and starts to bubble. Let it bubble for half a minute, then strain it right away.
11 - Wait till the pastry cream cools down to 60°C (140°F). Then, one piece at a time, whisk in the butter until it’s all blended. Add in the vanilla.
12 - Cover the cream with cling film and put it in the fridge for at least 3 hours.
13 - Microwave your flour until it hits 71°C (160°F). Sift it and mix with powdered sugar.
14 - Blend peanut butter into the flour mixture with a fork until rough crumbs form.
15 - Beat together the crème entière, powdered sugar, and vanilla until firm peaks begin to hold.
16 - Scatter three-quarters of the peanut butter crumbles over the cooled pie crust.
17 - Gently spoon the chilled pastry cream over the crumbles and smooth it out to the edges.
18 - Top it off with a layer of whipped cream and drizzle the remaining peanut butter crumbles on top.

# Notes:

01 - Keep the pie uncovered in the fridge, but only for up to three days. By the second day, the whipped cream might start separating, and the crust may feel less crisp.
02 - Avoid freezing this pie since it’ll mess with the flavor and texture.
03 - Make the cream up to three days before serving and bake the crust the day before to save yourself a rush.
04 - To enjoy the best taste, eat the pie fresh on the same day you bake the crust.

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