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Russ's Peanut Butter Pie

Russ Myers


A good year round recipe everyone is sure to love.


★★★★★ 4 votes

8 / 9
35 Min
10 Min
Stove Top


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9-in refrigerated ready to use piecrust
3/4 c
1/2 c
1 tsp
4 c
whole milk
4 large
egg yolks (lightly beaten)
3/4 c
crunchy peanut butter
3 Tbsp
butter (at room temp)
1 Tbsp
fresh whipped sweet heavy cream for serving
chopped nuts for garnish

How to Make Russ's Peanut Butter Pie


  • 1Preheat oven to 450 F. Place piecrust in 9-in pie plate; bake as label directs for one crust pie shell.
  • 2In 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
  • 3Immediately 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.
  • 4To serve top with whipped cream and garnish with chopped nuts.

Printable Recipe Card

About Russ's Peanut Butter Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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