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Peanut Butter Crack Pie

Chocolate Oatmeal Cookie Crust Ingredients: 

  • 2/3 cup Flour 
  • 3 Tbls. Cocoa 
  • 1/8 tsp. baking powder 
  • 1/8 tsp. baking soda 
  • 1/4 tsp. salt 
  • 3/4 cup oats 
  • 1 stick softened butter (4 oz.) 
  • 1/3 cup brown sugar 
  • 3 Tbls. sugar 
  • 1 large egg

Crust Ingredients: 

  • 1/2 - 2/3 stick butter softened (2-3oz) 
  • 1 1/2 Tbls. brown sugar 
  • 1/8 tsp. salt 

Peanut Butter Crack Filling: 

  • 1 1/2 cup sugar 
  • 3/4 cup plus 3 Tbls. brown sugar 
  • 1/4 tsp salt 
  • 1/3 cup Nonfat Dry Milk 
  • 2 Tbls. butter 
  • 1 cup Organic Smooth Peanut Butter 
  • 1/2 cup heavy cream 
  • 1 tsp. vanilla 
  • 8 egg yolks 
  • *powdered sugar and cocoa mixed for garnish* 

Directions:

  1. For cookie crust base, in a bowl, sift in the dry ingredients: flour, cocoa, baking powder, baking soda and salt. 
  2. In a mixing bowl beat butter til creamy, add sugars and continue to beat til fluffy. 
  3. Add egg and beat until well incorporated. 
  4. Gradually add the dry ingredients into the butter just until mixed well. 
  5. Then, stir in oats. 
  6. Spread onto a silpat covered baking sheet (or parchment lined) and bake in a preheated 375F oven for 12-18 minutes (until firm). 
  7. Let cool, then crumble well for the crust. 
  8. For crust, In a bowl combine the cookie crumbs with the butter, sugar and salt well. Work in with your fingertips (until it will clump when you squeeze it.) 
  9. Press the crust into a pie shell or tart pan (about 6x12, or 9inch round). Press down well (the bottom of a cup can help to press the shell firmly.) Hold while you prepare the filling.
  10. For filling, preheat oven to 350F. In a mixing bowl, whisk together sugars, dry milk and salt.
  11. Whisk in Peanut Butter, butter, cream and vanilla on low speed. 
  12. Whisk in egg yolks on low speed until combined well. It will be very loose. 
  13. Pour into the pie shell and bake for 15 minutes. 
  14. Reduce the temperature to 325F and continue to bake for another 20-25 minutes until the center is not so liquid. It may still have a bit of jiggle. 
  15. Cool and refrigerate. 

(Source: showfoodchef.com)

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