Pumpkin Peanut Butter Pie

Total Time: 1 hr 56 mins
Preparation Time: 40 mins
Cook Time: 1 hr 16 mins

Ingredients

• Servings: 8


• 2 1/2 cups unbleached all-purpose flour


• 1/4 teaspoon salt


• 10 tablespoons chilled unsalted butter, cut into pieces (1 1/4 sticks)


• 5 tablespoons well-chilled vegetable shortening, cut into small pieces


• 6 tablespoons ice water (about)


• 1 (16 ounce) can solid pack pumpkin


• 3/4 cup firmly packed light brown sugar


• 1/2 cup creamy peanut butter


• 3 large eggs


• 1 1/4 cups southern comfort


• 2 teaspoons vanilla


• 1/2 teaspoon ground nutmeg


• 1/4 teaspoon salt


• 1 egg yolk, beaten with


• 2 teaspoons whipping cream

Recipe

• 1 for crust.


• 2 mix flour and salt in processor; cut in butter and shortening using on/off turns until mixture resembles coarse meal.


• 3 with machine running, blend in water 1 tablespoon at a time until dough just starts to come together (do not form ball).


• 4 turn dough out onto lightly floured surface and gather together; cut off 1/4 of dough.


• 5 form each piece into a ball; flatten into discs.


• 6 wrap in plastic and refrigerate at least 30 minutes.


• 7 can be prepared 2 days ahead.


• 8 roll large dough piece out on lightly floured surface into 1/8-inch thickness.


• 9 transfer dough to 10-inch glass pie pan, leaving 1/2 inch overhang.


• 10 crimp edges, forming 1/2-inch-high decorative border.


• 11 cover and chill 30 minutes.


• 12 can be prepared 1 day ahead.


• 13 for pastry leaves.


• 14 roll out small dough piece between 1/16 and 1/8-inch thick on lightly floured surface.


• 15 cut out leaves using leaf-shaped cookie cutter or small sharp knife.


• 16 transfer leaves to baking sheet using metal spatula; refrigerate 30 minutes.


• 17 can be prepared 1 day ahead.


• 18 for filling.


• 19 mix first three ingredients in large bowl.


• 20 blend in eggs, 1 at a time.


• 21 stir in half and half, southern comfort, vanilla,nutmeg and salt.


• 22 can be prepared 1 day ahead. cover and refrigerate.


• 23 position rack in lower third of oven and preheat to 425 degrees.


• 24 pour filling into prepared shell and bake 20 minutes.


• 25 reduce temperature to 350 degrees and continue baking until filling is set and uniformly puffed, about 50 minutes; transfer to rack.


• 26 brush glaze over leaves and bake until puffed and tops are golden brown, about 6 minutes.


• 27 transfer leaves to rack.


• 28 cool pie and leaves completely (pie will fall in center as it cools ).


• 29 can be prepared 8 hours ahead.


• 30 arrange pastry leaves atop pie before serving.


• 31 serve with a dollop of whipped cream, if desired or a scoop of rich vanilla ice cream with a little southern comfort drizzled over.