Peanut Butter Pie, Syd's

Total Time
Prep 10 mins
Cook 10 mins

This pie is made in a 9 1/2" deep dish pie plate, & in thin slices, it's a great tasting peanut butter pie without being overwhelming! Preparation & cooking time does not include the 4 hours it takes to chill the pie.

Ingredients Nutrition


  1. In a large mixing bowl, dissolve the cornstarch in the water.
  2. Stir in the condensed milk & the egg yolks.
  3. Add peanut butter & beat until well mixed.
  4. Pour the mixture into a large heavy saucepan. Bring the mixture to a boil, cooking & stirring until it is thickened & bubbly. Remove from heat.
  5. Stir in the butter & vanilla extract.
  6. Cool the filling slightly before pouring it into either a baked pie shell or a graham cracker or cookie crumb pie shell.
  7. Cover & chill at least 4 hours.
  8. Refrigerate leftovers.
Most Helpful

5 5

Yummmm!!! truly an awesome pie! Followed recipe exactly-didn't have any problems with lumps! Kids asked for seconds for dessert. Drizzled chocolate syrup on top for decoration. Thank you for sharing!!!

4 5

This is the BEST peanut butter pie, custard based rather than instant pudding or coolwhip. Only reason I gave it a four rather than five stars is that it became very lumpy after cooking. I was able to get the lumps out using my hand-held blender. I followed instructions exactly, including the dissolving the cornstarch and using a heavy pot. I had to stove on setting 6 of 9. Maybe that was too hot? Thanks Syd, this is definitely a keeper!