1/2 cup butter (cold)
2 1/2 cups all purpose flower
1 cup whole wheat flower
1/2 tsp salt
6 tbsp sourdough starter
Peanut Butter Mousse:
1 cup heavy cream
8 oz cream cheese
3 tbsp powdered sugar
1 cup creamy peanut butter
1 tsp vanilla
2 cups heavy cream
1/3 cup powdered sugar
For the Pie Crust (Makes Two Crusts):
Cube cold butter into pea-sized pieces and freeze for two hours or overnight.
Combine flours, salt and butter. Add sourdough starter or water until a scrappy ball is formed. Put onto floured surface and fold until a nice ball is formed. Wrap in cling wrap and refrigerate for two hours or overnight.
Roll out dough on floured surface in circular motions until about 1/4 inch thick and large enough to fill your pie shell. Crimp edges of the crust by pinching your thumb and pointer finger together. Poke bottom with a fork and freeze for two hours.
Cover with aluminum foil, fill with dried beans and bake at 350 for 25-30 minutes. Remove foil and bake another five minutes or until golden brown.
For the Peanut Butter Mousse:
Whisk heavy cream in stand mixer with whisk attachment until soft peaks form. Add powdered sugar and whisk until firm peaks form. Transfer to clean bowl.
With a paddle attachment, put cream cheese in stand mixer and mix until light and creamy. Add peanut butter and vanilla and mix until completely combined.
Fold whipped cream into peanut butter mixture until combined and refrigerate at least one hour.
For the Whipped Cream:
Whisk heavy cream until soft peaks form in stand mixer with whisk attachment. Add powdered sugar and whisk until soft peaks form and refrigerate until ready to assemble pie.
To Assemble Pie:
Pour and smooth out mousse into an even layer. Top with whipped cream and press with small spatula to achieve cloud-like peaks. Top with candied peanuts, shaved chocolate or any holiday sprinkles.
Recipe Courtesy of Chef Jessica Revels and Eat Y'all