Peanut Butter and Honey Pie

I found this recipe the other day and was immediately intrigued.  I knew that I had to make this pie, but it had to have peanut butter in it too.  I'm not a huge peanut butter fan.  Kind of a take or leave it type thing, and only creamy peanut butter.  That being said, I do have a sort of special weakness for peanut butter and honey together.  I made some peanut butter and honey cookies one time, and absolutely fell in love with the cookie dough (unfortunately they weren't as good when I baked them...).  So, I made the pie with a few changes, and I am loving it!

Peanut Butter and Honey Pie

Pie Dough:
1 1/4 cups all purpose flour
1 Tablespoon granulated sugar
1/2 teaspoon salt
3 Tablespoons vegetable shortening
4 Tablespoons cold butter
4 to 6 Tablespoons ice cold water

Peanut Butter and Honey Filling:
1/2 cup peanut butter, melted
1/2 cup butter, melted
3/4 cup granulated sugar
2 Tablespoons white cornmeal (if you don't have white, you can use yellow)
1/4 teaspoon salt
3/4 cup good quality honey (I use a delicious raw local honey)
3 eggs
1/2 cup milk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

Preheat the oven to 350F.  

For the pie dough, mix together the flour, sugar, and salt.  Cut in the shortening and butter with a fork or pastry blender until pea size crumbs form.  Add the cold water, one tablespoon at a time, tossing the mixture together after each addition, until the dough starts to come together.  Form the dough into a disk, and chill for about 1 hour.  After the dough has chilled, place it on a floured surface and roll it out large enough to fit a 9 inch pie plate.  Transfer dough to the pie plate.

Four the Peanut Butter and Honey filling, pour the melted peanut butter into the prepared pie crust, and smooth evenly along the bottom of the crust.  Place in the refrigerator so the peanut butter can set up while you make the honey filling.

In a large bowl, whisk together the melted butter, sugar, cornmeal, and salt until blended.  Whisk in the honey, then the eggs, one at a time.  Add the milk, vinegar, and vanilla extract, and whisk until completely incorporated.  Remove the prepared pie crust from the refrigerator, and gently and slowly pour the honey filling over the peanut butter.

Place the pie in the oven and bake for 50 to 60 minutes, or until the filling is golden brown and the middle is set, but still has a slight wobble.  Remove pie from the oven and let cool completely on a cooling rack.  Chill until ready to serve.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy