Prep 30 mins
Cook 35 mins
My mother shared this recipe with me years ago. I don't know the origin, but after searching other peanut butter pie recipes I found nothing like it. The pie crust along with the crumbled peanut butter on the bottom are a big surprise.
- 1 9-inch baked pie crust
Filling and Topping
- 236.59 ml powdered sugar
- 118.29 ml creamy peanut butter
- 59.14 ml cornstarch
- 158.51 ml sugar
- 1.23 ml salt
- 473.18 ml milk
- 3 egg yolks, beaten
- 29.58 ml butter
- 1.23 ml vanilla
- 3 egg whites
- remaing peanut butter or powdered sugar, mixture
- Combine flour, powdered sugar, and butter. Place in a 9 inch pie pan. Bake 375 degrees for 12 to 15 minutes.
- Filling/ Topping.
- Mix peanut butter and 1/2c. powdered sugar until finely crumbled using a fork or food processer. Sprinkle 1/2 of the peanut butter/ powdered sugar mixture over the baked pie shell. (Save the other 1/2 for the topping over the meringue).
- Combine cornstarch, sugar, salt, milk, and beaten egg yolks in a saucepan stirring constantly until it boils. Cook until slightly thickened. Remove from heat. Stir in butter and vanilla. Pour over peanut butter/ powdered sugar mixture.
- Beat 3 egg whites until stiffened and place over custard being sure to seal the edges of the custard. Sprinkle the rest of the crumbled peanut butter/powdered sugar mixture.
- Bake at 350 degrees for 20 minutes. Cool thoroughly before serving.
I tried this recipe, and it was light but full of peanut butter flavor. Other PB pie recipes are literally a jar of peanut butter in a pie crust. This is subtle and delightful. Thanks!
Forget birthday cake....give me Anya's peanut butter pie!