Cinco De Mayo Peanut Pie

Pat Duran


I have had this recipe for about 50 plus years...This is a wonderful creamy and 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 I make here in Las Vegas, NV..every year..My family loves it-- I am pretty sure you will too!

★★★★★ 1 vote
10 Min
20 Min


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
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
2 tsp
vanilla extract
1 bag(s)
7 1/4 oz. chocolate covered peanuts, chopped for garnish


1Make pie crust using this recipe:
Classic Crisco Pie Crust
or use store bought and bake. Preheat oven to 350^.
Combine both sugars, flour, cornstarch, and salt in a medium saucepan. Stir to blend ingredients.
3Slowly 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.
4Beat 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.
5Bring mixture to a gently boil. Stirring on low for 3 minutes. Remove from heat and stir in the margarine and vanilla.
6Pour 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