Peanut Butter Pie

Nancy Allen


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!

★★★★☆ 2 votes
6-8 servings
Stove Top


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


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


1Bake 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.
2In 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.
3Spread 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.
4In 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