Peanut Butter Pie

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.

Peanut Butter Pie  |  Creamy vanilla pudding, sprinkled with peanut butter crumbles, in a golden, flaky pie crust

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

Ingredients for peanut butter pie

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.

Dry Ingredients

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!

Milk and Eggs

Stirring constantly, cook over medium heat until bubbles and thickens. Remove from heat. Add vanilla and butter.

Adding 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.

Sprinkle with peanut butter crumbles

Pour the pudding into the pie crust and sprinkle the remaining peanut butter crumbles on top.

Peanut Butter Pie  |  Creamy vanilla pudding, sprinkled with peanut butter crumbles, in a golden, flaky pie crust

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.

Peanut Butter Pie

I had to eat some, just to be sure it turned out okay.

Peanut Butter Pie  |  Creamy vanilla pudding, sprinkled with peanut butter crumbles, in a golden, flaky pie crust

Then I thought, I probably should make sure all of that piece turned out okay.

good to the last bite

It did. It was more than okay. It’s officially safe for you to make this pie!

Peanut Butter Pie  |  Creamy vanilla pudding, sprinkled with peanut butter crumbles, in a golden, flaky pie crust

Advertisements

2 thoughts on “Peanut Butter Pie

  1. This is a family staple at every get together 🙂 When we were kids, it was always a race to see who got to eat the leftover peanut butter crumbles. haha

Don't be shy. Tell me what's on your mind.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s