Traditional peanut butter pie, creamy and good.

Jan

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Recipe Summary

Servings:
8
Yield:
1 -9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine the confectioners' sugar and the peanut butter blend until thoroughly combined and light. Spread 3/4 of this mixture across the bottom of the baked pie shell.

  • Combine cornstarch, 2/3 cup white sugar, salt and scalded milk. Mix well. Pour a small amount of the milk mixture over the egg yolks. Mix, then add the egg yolk mixture to the scaled milk mixture. In a saucepan over medium heat cook the egg yolk mixture until it thickens. Add the butter and the vanilla. Remove from the heat and allow to cool slightly then pour into the baked pie shell.

  • Beat egg whites into soft peaks add 1/2 cup of the white sugar and continue beating until glossy and stiff. Spread meringue over top of pie. Sprinkle with the remaining peanut butter and confectioners' sugar mixture

  • Bake at 350 degrees F (175 degrees C) until meringue is lightly browned. Allow pie to cool before serving.

Nutrition Facts

444 calories; protein 9.1g; carbohydrates 61.9g; fat 19g; cholesterol 89.3mg; sodium 318.3mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
05/13/2010
The recipe I have is a little different mine calling for 4 egg yokes but I added 1/4 cup peanut butter to the custard after it was cooked to give it more of a peanut butter taste. It was delicious! I also do not like meringue at all so I used whipped cream (can use cool whip) to top the pie with and then sprinked the peanut butter/confectioners sugar on top. It was out of this world! If you are a peanut butter lover like I am you will love this pie! Also I made my pie with a home made graham cracker crust. This pie is addicting! Read More
(11)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/13/2010
The recipe I have is a little different mine calling for 4 egg yokes but I added 1/4 cup peanut butter to the custard after it was cooked to give it more of a peanut butter taste. It was delicious! I also do not like meringue at all so I used whipped cream (can use cool whip) to top the pie with and then sprinked the peanut butter/confectioners sugar on top. It was out of this world! If you are a peanut butter lover like I am you will love this pie! Also I made my pie with a home made graham cracker crust. This pie is addicting! Read More
(11)
Rating: 5 stars
06/29/2008
Update: MY FIL loved the first piece but said the second was too much. This makes a VERY rich pie. In addition to the pie crust there is a layer of sugar and peanut butter then a layer of vanilla pudding then merginue then more peanut butter and sugar on top. VERY GOOD but VERY RICH! Not sure I would make again unless someone requests. Probably best saved for a holiday pie. (: Thanks for the post! Original review: This is definitly a labor of love type of recipe! I had a sink full of bowls pans spoons scrapers at the end! My 9 year old picked this recipe all by himself to make for his Pawpaw as a thank you. I was thinking more of a no-bake pie but he ended up picking this one that used the oven twice. (: Will update on taste it did make a beautiful pie! Will post a pic too. Read More
(5)
Rating: 5 stars
08/04/2006
This pie is absolutely delicious. I make it every Thanksgiving and Christmas. My husband won't let either holiday pass without one and guests always rave! It's more work than some of the others listed on this site but the outcome is worth it. Read More
(4)
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Rating: 5 stars
08/08/2011
This is an excellent pie for peanut butter lovers but I'll agree with the other reviewers that it is very rich. I love that you make your own custard in this versus a store bought pudding. I am not a an of meringue so I also substituted it for homemade whip cream. By making the whip cream with less sugar it was a great balance to the sugar and salt of the remaining pie. We will make again! Read More
(4)
Rating: 5 stars
06/28/2008
This is the best. Much better than the cream cheese based peanut butter pie. My mother's been making this for years and now my children love it as well. When made with quality natural and organic ingredients it is divine although not altogether healthy. Read More
(4)
Rating: 5 stars
07/06/2010
This pie didn't look like a peanut butter pie but it tasted awesome. My family loved it. Followed the directions exactly as written. Very rich taste. Read More
(4)
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Rating: 5 stars
08/12/2011
Absolutely. Best. Dessert. On. The. Planet!!! I love this!! The version I have calls for cool whip rather than meringue (yuck) - it's great! Read More
(3)
Rating: 5 stars
12/29/2018
My 10-year-old immediately proclaimed "This one's a keeper Mom!" I followed the proportions exactly. Only change I made was in the assembly: Put in most of the peanut butter/sugar mixture in the bottom of the baked crust. Save a couple of tablespoons for the topping. Another note: add 1/2 tsp cream of tartar to the whites; take care in spreading the meringue on the custard. For a very stiff meringue trying to spread it over the custard can displace the custard causing it to push itself over the edge of the crust. I suggest you drop small amounts around the edges and then over the entire custard surface then spread carefully to create a uniform covering. Really very easy and very tasty. Read More
(3)
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