This pie is the perfect mix of sweet and salty.
It’s even topped with Brown Sugar-Bourbon Whipped Cream.
Thispeanut piewill impress even the most stubborn relatives you entertain thisholiday season.
Credit:Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Sprinkle 4 tablespoons ice water over top of mixture.
Remove dough from processor; shape and flatten into a disk.
Wrap disk in plastic wrap, and chill 2 hours or up to 2 days.
Preheat oven to 375F.
Place chilled dough disk on a lightly floured piece of parchment paper.
Sprinkle dough with flour.
Top with another piece of parchment paper.
Roll dough into a 13-inch circle.
Remove and discard top sheet of parchment.
Discard bottom sheet of parchment.
Place rolling pin wrapped with dough over a 9-inch (1 1/2-inch-deep) glass pie plate.
Unroll dough, and gently press it into pie plate.
Trim dough, leaving 1/2-inch overhang; fold edges under, and crimp.
Prepare Peanut Butter Filling: Stir together brown sugar, flour, and kosher salt in a large bowl.
Stir in melted butter.
Whisk eggs well in a medium bowl; whisk in milk, sorghum, and vanilla.
Add peanut butter; whisk until blended.
Add peanut butter mixture to brown sugar mixture, and stir until combined.
Spoon filling into prepared piecrust.
Sprinkle peanuts over top, and place pie on a rimmed baking sheet.
Bake in preheated oven 10 minutes.
Transfer pie to a wire rack, and cool completely, about 2 hours.
Add sugar, and beat until stiff peaks form, about 2 minutes.
Add bourbon and vanilla, and beat until well combined.
Cover and chill until ready to serve.
