Cinco De Mayo Peanut Pie

Pat Duran

By
@kitchenChatter

I have had this recipe for about 50 plus years...This is a wonderful pie...so creamy and delicious..you will love this peanut butter pie that is baked and is also a beautiful pie for presation...
I got this ]recipe many years ago when I was Missioned in Albuquerque, New Mexico.. I use to make it every year for Cinco De Mayo for the Sister there...now I make here in Las Vegas, NV..every year..My family loves it-- I am pretty sure you will too!


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

1
9-inch baked classic crisco pie crust
1/2 c
granulated sugar
1/4 c
brown sugar, packed
1/4 c
all purpose flour
2 Tbsp
cornstarch
1/4 tsp
salt, optional
3 c
2 percent milk
3/4 c
peanut butter chips
4 large
egg yolks, reserve whites for breakfast scramble
3 Tbsp
margarine
2 tsp
vanilla extract
1 bag(s)
7 1/4 oz. chocolate covered peanuts, chopped for garnish

Directions Step-By-Step

1
Make pie crust using this recipe:
Classic Crisco Pie Crust
or use store bought and bake. Preheat oven to 350^.
2
Filling:
Combine both sugars, flour, cornstarch, and salt in a medium saucepan. Stir to blend ingredients.
3
Slowly pour in the milk 1 cup at a time. Add the peanut butter chips. Cook and stir over medium heat until thick and bubbly. Reduce heat and continue to stir for 2 minutes.
4
Beat the yolks in a small bowl and slowly stir some of the hot mixture into the yolks, until you have about 1 cup in the yolks, then return yolk mixture to the saucepan.
5
Bring mixture to a gently boil. Stirring on low for 3 minutes. Remove from heat and stir in the margarine and vanilla.
6
Pour mixture into cooled pie shell. Sprinkle with the chopped chocolate peanuts.
Bake in 350^ oven for about 20 minutes.
Cool to room temperature,then refrigerate , before serving.
Keep leftovers in refrigerator...

About this Recipe

Course/Dish: Pies, Puddings
Main Ingredient: Dairy
Regional Style: Mexican