Peanut Butter Pie - From Scratch - Cass's

Cassie *


I grew up enjoying this creamy custardy type Peanut Butter pie at a local restaurant. I would be so disappointed when they would sell out of it before I got my!

The owners of the restaurant sold before I was ever able to get my hands on the recipe. So, I worked on a recipe till I got it right. it's as close to their version as I think I could ever get.

I had leftover pie dough from weekend pecan pies. So, asked the boy what pie he wanted. He requested this one. He loves it as much as I do.


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15 Min


2 c
1/3 c
1/4 c
1/2 tsp
1/2 c
4 Tbsp
corn starch
egg yolks
3 - 4 Tbsp
peanut butter, creamy - i have also used chunky
1 - 8
ounce tub, whipped cream
crushed peanuts, chocolate chips ( optional )
1 - 9
inch baked pie crust


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1Prepare 9 inch pie crust. Could probably use graham cracker crust also. I prefer home made.

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2In a large saucepan, combine butter, milk, sugar, and salt. Bring to a boil, and stir occasionally.

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3In a medium-sized bowl, whisk cornstarch and water until smooth, then whisk in egg yolks.

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4Whisk egg mixture into boiling milk mixture and stir until thick, over medium heat. (This will thicken quickly)

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5Remove from heat and stir in peanut butter. Pour into baked pie shell. ( You may want to taste the pudding at this point to see if it's enough peanut butter to your liking)

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6Chill, then top with whipped cream. I sometimes add chopped nuts and milk chocolate chips to garnish.

This pie is delicious, if you are a peanut butter lover you should love this pie.

This pie is also great with a layer of chocolate ganache on the crust before pouring the pudding into the crust.

About this Recipe

Course/Dish: Pies, Puddings
Hashtags: #peanut, #butter