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.