The Challenge: Because the nuttiest brother I have, Vinnie, has not been able to try one of my new pie crusts, he gets to pick any pie in the world and I have to make it.
The Pie: Peanut Butter Nutella
Strategy: Wait for the first day the temperature dips into the 70s. Prepare ingredients for mission; a trip to the grocery store may be necessary. Start with the pie crust, use a normal pie crust but substitute half of the butter (and/or Crisco) with peanut butter. Roll dough out into pie pan and put pie pan in freezer. Pause mission to get lunch at the Farmer’s Market (but that’s for another post). Once back to base, put pie crust in the oven (after letting it return to room temperature) and preheat to 350. Whip together whipping cream, instant vanilla pudding mix, and 1/3 cup of Nutella. After the pie crust has cooled, spoon in filling. Melt 1/4 peanut butter in microwave, then drizzle over pie. Put pie directly into refrigerator for a half hour. Give to your nuttiest brother, and watch him fight with your other brother over the last piece. Mission Accomplished!
Nutty Brother Pie
Pie Filling
2 cups whipping cream
1 package instant vanilla pudding mix
1/3 cup Nutella
Whip together until thick, put in fridge if being stored.
Pie Crust
2 cups all-purpose flour, plus extra for rolling
1/2 cup unsalted butter, very cold, cut into 1/2 inch cues
1/2 cup Peanut Butter frozen
1 teaspoon salt
1 heaping teaspoon brown sugar
6 to 8 tablespoons ice water, very cold
Combine flour, salt and sugar. Add butter and peanut butter and mix with pastry cutter until crumbly. Add water a little at a time until mixture holds its shape. Do not overmix. Cut dough into two rounds, cover with plastic wrap, flatten and chill for at least one hour and up to 2 days.
Roll out dough on parchment paper and place carefully in 9-inch pie pan, flute the edges and poke the crust (or fill with dry beans to keep it from puffing up).
Bake in a pre-heated 375 degree oven for 15 minutes or until golden brown.
Cool and fill.
