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.


My photo's

★★★★★ 6 votes
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


1Prepare 9 inch pie crust. Could probably use graham cracker crust also. I prefer home made.
2In a large saucepan, combine butter, milk, sugar, and salt. Bring to a boil, and stir occasionally.
3In a medium-sized bowl, whisk cornstarch and water until smooth, then whisk in egg yolks.
4Whisk egg mixture into boiling milk mixture and stir until thick, over medium heat. (This will thicken quickly)
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)
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