russ's peanut butter pie

Name: Russ's Peanut Butter Pie
Prep time: 35 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 - 9-in refrigerated ready to use piecrust; 3/4 cup(s) sugar; 1/2 cup(s) cornstarch; 1 teaspoon(s) salt; 4 cup(s) whole milk; 4 large egg yolks (lightly beaten); 3/4 cup(s) crunchy peanut butter; 3 tablespoon(s) butter (at room temp); 1 tablespoon(s) vanilla; - fresh whipped sweet heavy cream for serving; - chopped nuts for garnish

(4 RATINGS)

76 Pinches 1 Photo

Russ Myers

Necedah, WI

Updated on Oct 25, 2012

A good year round recipe everyone is sure to love.

Rate

prep time 35 Min

cook time 10 Min

method Stove Top

yield 8 / 9

Ingredients

1 - 9-in refrigerated ready to use piecrust
3/4 cup sugar
1/2 cup cornstarch
1 teaspoon salt
4 cups whole milk
4 large egg yolks (lightly beaten)
3/4 cup crunchy peanut butter
3 tablespoons butter (at room temp)
1 tablespoon vanilla
- fresh whipped sweet heavy cream for serving
- chopped nuts for garnish

How To Make russ's peanut butter pie

Step 1

Preheat oven to 450 F. Place piecrust in 9-in pie plate; bake as label directs for one crust pie shell.

Step 2

In a 4 quart saucepan, stir together sugar, cornstarch, and salt. In a large bowl whisk milk and egg yolks until well blended, gradually whisk into sugar mixture. Heat on medium heat 6 to 7 minutes or until mixture thickens and boils, stiring constantly. Remove from heat: stir in peanut butter and vanilla until well blended
Step 3

Immediately pour peanut butter mixture into the baked pie shell, press platic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.
Step 4

To serve top with whipped cream and garnish with chopped nuts.
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