Peanut Butter Cream Pie with Raspberry Meringue

purewow.com

Celticdewin

subheading: ALL-BUTTAH PIE DOUGH:

1¼ cups (150g) all-purpose flour

¼ teaspoon (1g) fine sea salt

8 tablespoons (113g) cold unsalted butter, cut into ½-inch cubes

¼ cup (60g) ice water, plus more as needed

Egg wash, as needed

subheading: PEANUT BUTTER CREAM PIE:

1 cup (235g) heavy cream

½ cup (56g) confectioners’ sugar

¾ cup (170g) creamy peanut butter

8 ounces (226g) cream cheese, at room temperature

½ cup (99g) granulated sugar

2 teaspoons (10g) pure vanilla extract

½ teaspoon (2g) fine sea salt

subheading: RASPBERRY MERINGUE:

4 large (142g) egg whites

½ teaspoon (2g) cream of tartar

1 cup (198g) granulated sugar

2½ ounces (70g) freeze-dried raspberries

Large pinch of fine sea salt

2 teaspoons (10g) pure vanilla extract (optional)

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