No Bake Peanut Butter Pies Recipe

5 1 1
No Bake Peanut Butter Pies Recipe
No Bake Peanut Butter Pies Recipe photo by Taste of Home
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No Bake Peanut Butter Pies Recipe

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5 1 1
Publisher Photo
My mother-in-law makes this delicious dessert whenever our family gets together. It's especially good when prepared with a chocolate graham cracker crust.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min. + chilling

Ingredients

  • 3/4 cup plus 2 tablespoons confectioners' sugar, divided
  • 1/3 cup peanut butter
  • 1 pastry shell (9 inches), baked
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • Dash salt
  • 2 cups milk
  • 2 eggs, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1-1/4 cups heavy whipping cream

Directions

Place 3/4 cup confectioner's sugar in bowl. Cut in peanut butter until mixture resembles fine crumbs; set aside 3 tablespoons for garnish. Sprinkle the remaining mixture into the pastry shell; set aside.
In a saucepan, combine the sugar, flour and salt; gradually stir in the milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount into the eggs; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from the heat; add butter and vanilla, stirring constantly. Pour into crust. Cool slightly and refrigerate for 1-2 hours.
Meanwhile, in a large bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over filling; sprinkle with reserved crumb mixture. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Peanut Butter Cream Pie in Country Extra May 2004, p51

Nutritional Facts

1 slice: 548 calories, 31g fat (15g saturated fat), 121mg cholesterol, 243mg sodium, 61g carbohydrate (42g sugars, 1g fiber), 9g protein.

  • 3/4 cup plus 2 tablespoons confectioners' sugar, divided
  • 1/3 cup peanut butter
  • 1 pastry shell (9 inches), baked
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • Dash salt
  • 2 cups milk
  • 2 eggs, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1-1/4 cups heavy whipping cream
  1. Place 3/4 cup confectioner's sugar in bowl. Cut in peanut butter until mixture resembles fine crumbs; set aside 3 tablespoons for garnish. Sprinkle the remaining mixture into the pastry shell; set aside.
  2. In a saucepan, combine the sugar, flour and salt; gradually stir in the milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount into the eggs; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes.
  3. Remove from the heat; add butter and vanilla, stirring constantly. Pour into crust. Cool slightly and refrigerate for 1-2 hours.
  4. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over filling; sprinkle with reserved crumb mixture. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Peanut Butter Cream Pie in Country Extra May 2004, p51

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MY REVIEW
manorman User ID: 2923703 52637
Reviewed Jun. 15, 2011

"I have made several recipes for peanut butter pie, and none have been as good as this one! My husband is not a fan of peanut butter, and while he was eating it, he said "I hope you will make this again". Of course I will. The only change that I made was add 1/3 c of peanut butter as I was adding the eggs and vanilla. This is delicious!!!!"

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