Print Options

Back to Easy Peanut Butter Pie >

Include these items:

Taste of Home Logo

Easy Peanut Butter Pie

 Easy Peanut Butter Pie
This rich, old-fashioned dessert was an immediate hit with three girlfriends I used to live with. Now my husband and I run a small church camp and our two boys consume a lot of our time and energy—as well as my peanut butter pie!
8-10 ServingsPrep: 25 min. Bake: 15 min.


  • 1 cup confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 1 pastry shell (9 inches), baked
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 2 cups milk
  • 3 eggs, separated
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1/4 teaspoon McCormick® Pure Vanilla Extract


  • Place confectioners' sugar in a small bowl. Cut in peanut butter
  • until crumbly. Spread half of mixture in pastry shell.
  • In a large saucepan, combine the sugar and cornstarch. Stir in milk
  • until smooth. Cook and stir over medium-high heat until thickened
  • and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from
  • the heat. Stir a small amount of hot filling into egg yolks; return
  • all to pan, stirring constantly. Bring to a gentle boil; cook and
  • stir 2 minutes longer. Remove from the heat. Gently stir in butter
  • and vanilla; set aside.
  • In a small bowl, beat egg whites until stiff peaks form. Spread
  • reserved custard evenly over peanut butter mixture. Spread meringue

2 of 2

Easy Peanut Butter Pie (continued)

Directions (continued)

  • over hot filling, sealing edges to crust. Sprinkle with reserved
  • peanut butter mixture. Bake at 350° for 12-15 minutes or until
  • the meringue is golden brown. Cool on a wire rack for 1 hour.
  • Refrigerate for at least 3 hours before serving. Store leftovers in
  • the refrigerator. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 piece) equals 365 calories, 19 g fat (7 g saturated fat), 84 mg cholesterol, 277 mg sodium, 44 g carbohydrate, 1 g fiber, 8 g protein.