State Fair Winner Peanut Butter Cream Pie

Total Time
50mins
Prep
20 mins
Cook
30 mins

Originally titled Simon's PB Pie isn't heavy and has a subtle PB flavor. My 81 year old dad won 1st Place with this recipe in the Cream Pie division/State Fair of Texas, approx/1976. Sharing his sense of humor, I asked how he wanted to be recognized: He replied, "Master Chef Guillome Henri Gaston Siber. but I do respond to either "My Dad," or Bill Sybert." Recipe shared by Mae Murrell of Houston, Texas, many years ago.

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Ingredients

Nutrition

Directions

  1. Prepare pie shell as directed.
  2. Cut peanut butter into powdered sugar until appearance of pie dough.
  3. Place half of mixture in cooled pie shell.
  4. Combine cornstarch, sugar, salt and scalded milk, mixing well in a medium bowl.
  5. In smaller bowl, beat egg yolks well.
  6. Pour small amount of milk mixture over beaten egg yolks and mix together.
  7. Combine egg mixture into milk mixture and cook in double boiler until thick.
  8. Add butter and vanilla and mix.
  9. Pour into prepared pie shell.
  10. Top with meringue made from the remaining 3 egg whites and 6 tablespoons sugar, adding sugar one Tbs at a time, beating between each addition until fluffy.
  11. Spread meringue over PB mixture and make a few peaks with spatula.
  12. Sprinkle remainder of peanut butter mixture over meringue.
  13. Bake at 325-degrees for 30 minutes, or until brown.
  14. Can be served warm or cold. I prefer warm.
Most Helpful

5 5

This is fabulous!! So easy & what a blast of peanut butter flavour! As I don't like meringue, I just topped with Cool Whip & then sprinkled with the pb mixture. I've never heard of a peanut butter cream pie but so glad I found this recipe as it was a BIG hit at our Easter dinner!

5 5

We made this last night and it was amazing. After reading that it was a State Fair of Texas winner I had to give it a try. The peanut butter and sugar mixture puts this pie over the top. 5 stars all the way!

5 5

I made this yesterday and it was absolutely delicious. Is a little time consuming to make, but well worth the effort. Only change I would make is to decrease the sugar in the custard filling to 1/2 cup. Other than that I wouldn't change a thing. This is the first time I have ever written a review, but thought it worthwhile for such a delcious pie. juba777