Peanut Butter Pie

Nancy Allen

By
@mawmawnan

This pie is a real winner! The made from scratch vanilla custard layered in a pie shell with sweetened peanut butter crumbs and real whipped cream topping is so over the top good. I hope you'll give it a try!


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Comments:

Serves:

6-8 servings

Method:

Stove Top

Ingredients

1/3 c
smooth peanut butter
3/4 c
confectioners sugar
3 c
milk
1/4 c
cornstarch
1/2 c
granulated sugar
1/4 tsp
salt
3
egg yolks
2 Tbsp
(1/4 stick) butter
1 tsp
vanilla extract
1
9-inch baked pastry shell (homemade or store bought)

WHIPPED CREAM TOPPING

1 c
very cold heavy (whipping) cream
1/4 c
confectioners sugar
1 tsp
vanilla extract
1 tsp
light corn syrup
pinch of salt

Directions Step-By-Step

1
Bake your favorite pie crust until golden brown and let it cool. In a small bowl, combine the peanut butter and confectioners sugar until crumbly; set aside.
2
In a medium saucepan, combine the milk, cornstarch, granulated sugar, and salt. Stir in egg yolks. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil; boil for 1 minute then remove from heat. Stir in butter and vanilla. Place plastic wrap on the surface of the cream filling and set aside to cool.
3
Spread 2/3 cup of peanut butter crumbs in the baked and cooled pie shell, covering the bottom and sides of the shell. Pour the cream filling over the crumbs and chill thoroughly.
4
In a mixer bowl, combine all the whipped topping ingredients and whip until the cream is stiff and well defined peaks form. Don't walk away and leave mixer on though; the mixture can turn into butter in a matter of seconds. Spread topping over custard and sprinkle with remaining peanut butter crumbs. Refrigerate until serving.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American