This peanut butter pie is subtle – just like the “b” in subtle. And that’s the way I like it. I had never been a big fan of peanut butter pie, as the ones I tried were usually cloyingly sweet and peanut butter-overload. But then I tried my mother-in-law’s peanut butter pie – and it was perfect. Thank you, dear mother-in-law, for this wonderful recipe.
Creamy vanilla pudding, sprinkled with sweet peanut butter crumbles – all in a golden, flaky crust.
Peanut Butter Pie
- 1 pre-baked pie crust
for the pudding:
- 3 Tbsp. cornstarch
- 1 c. granulated sugar
- 1/4 tsp. salt
- 3 c. milk (I like to use Vitamin D, but 2% will work)
- 3 large egg yolks
- 1/2 tsp. vanilla
- 1 Tbsp. butter
for the peanut butter crumbles:
- 1/4 c. peanut butter
- 1/3 c. powdered sugar
If you are going to make your own pie crust, which I highly recommended, you can either use the recipe that I do – you can find it here – or you can make the recipe you usually do. Pictured below are the pie weights I use, but you can use whatever works for you. For my pie crust recipe, I bake it at 400 degrees F for about 15 minutes, or until lightly golden brown. I take the pie weights out halfway through the bake time.
Now for the pudding filling: Combine cornstarch, granulated sugar and salt in medium sauce pan.
Add milk, stirring to combine. Add beaten egg yolks. Give it all a good whisk. Isn’t this fantastic – no tempering of eggs – which too often turn into scrambled eggs when I try. I love this method!
Stirring constantly, cook over medium heat until bubbles and thickens. Remove from heat. Add vanilla and butter.
In a small bowl, mix together the 1/3 c. powdered sugar and the 1/4 c. peanut butter. Stir with fork until small crumbles form.
Sprinkle 2/3 of the crumbles on the bottom of baked crust.
Pour the pudding into the pie crust and sprinkle the remaining peanut butter crumbles on top.
Bake at 350 degrees F. for 15 minutes.
Cool a bit on the counter, then refrigerate for several hours to let the pudding set up. Serve with whipped topping.
I had to eat some, just to be sure it turned out okay.
Then I thought, I probably should make sure all of that piece turned out okay.
It did. It was more than okay. It’s officially safe for you to make this pie!