Fluffer Nutter Browned Butter Pie

STEP 1

Melt butter in small saucepan over medium heat. Cook, watching closely, 5-7 minutes or until butter foams and turns golden brown. Immediately remove from heat. Pour butter into medium bowl, scraping bottom of pan to get all the brown bits. Place in freezer; freeze, stirring occasionally, 30 minutes or until very firm.

STEP 2

Heat oven to 475°F.

STEP 3

Add flour to browned butter in bowl; cut in with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened.

STEP 4

Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and side. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Prick crust all over with fork. Place sheet of parchment in crust to cover bottom and side; fill with rice, dried beans or pie weights to weigh down. Bake 10 minutes; remove weight and parchment. Continue baking 4-5 minutes or until lightly browned. Cool completely.

STEP 5

Beat peanut butter, cream cheese and 1 teaspoon vanilla in large bowl until well mixed. Add 1/2 cup whipping cream; beat until well incorporated and mixture lightens slightly. Add remaining cream; beat until mixture has lightened and holds stiff peaks. Spread into cooled crust; refrigerate.

STEP 6

Place about 1/2 inch water in bottom pan of double boiler. Bring to a boil over high heat. Combine all Marshmallow Topping ingredients except vanilla and peanuts in top of double boiler. Place mixture over rapidly boiling water (water should not touch bottom of pan); beat at highest speed with hand mixer 5 minutes or until mixture forms stiff peaks. (Do not overcook.) Remove from heat; add 1/2 teaspoon vanilla. Continue beating 2 minutes or until frosting holds deep swirls. Gently spread over peanut butter mixture. Top with peanuts.

STEP 7

Refrigerate pie at least 2 hours or until ready to serve. Store refrigerated.