Peanut Butter Pie, Syd's
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 5 1⁄2 tablespoons cornstarch
- 3 cups water
- 28 ounces sweetened condensed milk
- 6 egg yolks, beaten
- 1 cup peanut butter, extra crunchy
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
directions
- In a large mixing bowl, dissolve the cornstarch in the water.
- Stir in the condensed milk & the egg yolks.
- Add peanut butter & beat until well mixed.
- Pour the mixture into a large heavy saucepan. Bring the mixture to a boil, cooking & stirring until it is thickened & bubbly. Remove from heat.
- Stir in the butter & vanilla extract.
- Cool the filling slightly before pouring it into either a baked pie shell or a graham cracker or cookie crumb pie shell.
- Cover & chill at least 4 hours.
- Refrigerate leftovers.
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Reviews
-
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!