Salted Nut Roll Pie

This is a salted nut roll.

In a pie.

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I would say more, but nothing I could say would do this pie justice. And anyway, it would only take you away from what you should be doing, which is making this pie. Right now.

Before you get started, let me tell you a few things:

1. Read the whole recipe before you start. I have written each step, with it’s ingredients, in the order it should be done. There is some wait time between making the pie filling and making the meringue. In fact, you shouldn’t make the meringue until you are within a couple of hours of eating the pie.

2. This recipe looks really long, and it is, but each step only takes a few minutes. You will spend very little time actually working on this pie. What I’m trying to say is, it’s easier than it looks.

3. That said, don’t skimp on any of the steps. They all must be done exactly as written for the pie to turn out as it should. That includes grinding the nuts, cooking the filling, and making the meringue. A no-bake peanut butter filling and Cool Whip will not a Salted Nut Roll Pie make. I promise you, it’s totally worth doing it the right way.

Salted Nut Roll Pie

peanut praline:

• 3/4 c. salted, dry-roasted peanuts, coarsely chopped
• 2 T. unsalted butter
• 3 T. packed brown sugar
• 1 T. granulated sugar

Melt the butter in a small saucepan over medium heat.

Stir in the sugars until dissolved.

Heat mixture until bubbly, stirring constantly.

Add chopped peanuts and stir to coat. Pour coated peanuts onto a parchment-lined baking sheet and set aside to cool and harden.

When cool, crumble the praline with your hands.

graham-cracker and peanut crust:

• 1 c. salted, dry-roasted peanuts
• 8 honey-graham crackers
• 1 T. granulated sugar
• 6 T. butter, melted

Preheat oven to 350 degrees.

Using a food processor, grind peanuts until they look like coarse crumbs. Do the same with the graham crackers. Mix together in a large bowl.

Add sugar and stir to mix. Pour melted butter over mixture and mix well.

Press into a 9 thick.

Bake for 10-12 minutes. Remove from oven and set aside.

peanut butter filling:

• 1/2 c. granulated sugar
• 2 T. cornstarch
• 1 T. all-purpose flour
• 1/2 t. salt
• 1 t. pure vanilla extract
• 2 c. whole milk
• 3 egg yolks, lightly beaten
• 1/2 c. creamy peanut butter

While crust is cooling, mix together sugar, cornstarch, flour, salt, vanilla and milk in a large saucepan. Cook over medium heat until mixture is thick and bubbly, stirring constantly.

When mixture has reached this point, ladle a small amount of it (about half a cup) into the beaten egg yolks. Be sure to whisk the yolks as you add the hot mixture and continue to whisk until they are completely mixed together. Pour the egg yolk mixture back into the sauce and whisk until fully incorporated. Cook for about one more minute.

Remove pan from heat and stir in peanut butter until blended. Set filling aside for just a minute while you sprinkle half the peanut praline over the prepared pie crust.

Pour filling over the top and set aside to cool. After it has cooled slightly, cover it well with plastic wrap and refrigerate for at least four hours to allow it to set.

marshmallow meringue topping:

• 7 oz. marshmallow creme
• 3 egg whites
• 2 T. granulated sugar
• pinch kosher salt

Preheat oven to 350 degrees.

With an electric mixer, whip the egg whites until foamy.

Add a pinch of kosher salt and the granulated sugar. Continue to beat until medium-stiff peaks form.

Add marshmallow creme and continue to mix until it is completely incorporated.

Mound meringue on top of prepared pie and spread to edges, making sure they are completely sealed. Bake for 8 -12 minutes, or just until top of meringue is light golden brown. Watch it carefully: meringue can go from golden brown to charred black very quickly.

Remove from oven and immediately sprinkle with remaining praline. Cool to room temperature before serving.

Serves 8-10.

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Posted in Food Post Date 06/11/2024