Easy Peanut Butter Pie Recipe

5 2
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Easy Peanut Butter Pie Recipe

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5 2
Publisher Photo
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!
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 1 cup confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 1 pie shell (9 inches), baked
  • 3 eggs, separated
  • 1/4 cup cornstarch
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 tablespoons butter
  • 1/4 teaspoon vanilla extract

Directions

Place confectioners' sugar in a bowl. Cut in the peanut butter with a pastry blender until crumbly. Spread half of mixture in pie shell. In the top of a double boiler, beat egg yolks. In another bowl, combine cornstarch, sugar and salt; add milk and mix well. Pour over egg yolks; cook until mixture thickens. Add butter and vanilla; cook and stir until butter melts. Pour into pie shell. In a small bowl, beat the egg whites until stiff. Spread evenly over filling. Sprinkle remaining peanut butter mixture on top. Bake at 325° for 10-15 minutes or until golden brown. Yield: 8-10 servings.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Pie in Grandma's Great Desserts Cookbook 1992, p83

Nutritional Facts

1 piece: 365 calories, 19g fat (7g saturated fat), 84mg cholesterol, 277mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 8g protein.

  • 1 cup confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 1 pie shell (9 inches), baked
  • 3 eggs, separated
  • 1/4 cup cornstarch
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 tablespoons butter
  • 1/4 teaspoon vanilla extract
  1. Place confectioners' sugar in a bowl. Cut in the peanut butter with a pastry blender until crumbly. Spread half of mixture in pie shell. In the top of a double boiler, beat egg yolks. In another bowl, combine cornstarch, sugar and salt; add milk and mix well. Pour over egg yolks; cook until mixture thickens. Add butter and vanilla; cook and stir until butter melts. Pour into pie shell. In a small bowl, beat the egg whites until stiff. Spread evenly over filling. Sprinkle remaining peanut butter mixture on top. Bake at 325° for 10-15 minutes or until golden brown. Yield: 8-10 servings.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Pie in Grandma's Great Desserts Cookbook 1992, p83

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