Aunt Thelma's Peanut Butter Crunch Pie

Aunt Thelma's Peanut Butter Crunch Pie Recipe

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Jeanine Stennett


A yummy pie made by a fantastic woman!


★★★★★ 1 vote

30 Min


  • 1
    baked pie shell
  • 1/2 c
    crunchy peanut butter
  • 2/3 c
    confectioners sugar
  • 2/3 c
  • 3 Tbsp
  • 1 Tbsp
  • 1/2 tsp
  • 3
    egg yolks, reserve whites
  • 3 c
  • 2 Tbsp
    butter, room temperature
  • 1 tsp

How to Make Aunt Thelma's Peanut Butter Crunch Pie


  1. Mix together 1/2 cup crunchy peanut butter and 2/3 cups confectioners sugar. Spread over bottom of pie shell, and reserve 2 Tablespoons for garnish.
  2. Mix together all ingredients for cream filling, except for the egg whites. Bring to a boil for 2 minutes, and then pour into pie shell. Top with meringue, by beating 3 egg whites until stiff. Top with crunch. Bake until meringue is brown.
  3. This recipe didnt say at what degree to bake it at, so I am going to guesstimate at 350 degrees. If anyone else has this recipe, and knows more, until I can speak with my Aunt Thelma, please leave a comment! Thank You! Jeanine

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About Aunt Thelma's Peanut Butter Crunch Pie

Course/Dish: Pies

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