Upstate Chocolate Peanut Butter Pie
This is an old family favorite my mom made when I was a child. I've changed the recipe slightly, but it still brings back those delightful childhood memories.—Kim Scott, Byron, New York
Total TimePrep: 10 min. + chilling Cook: 15 min. + cooling
- 1 cup sugar
- 6 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons creamy peanut butter
- 1 graham cracker crust (9 inches), baked
- 1 ounce semisweet chocolate, melted
- Whipped cream and chopped salted peanuts
- Chopped peanuts
- In a small saucepan, combine the sugar, flour, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
- Stir 1 cup of hot mixture 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 vanilla. Cool slightly.
- Divide mixture in half. To one portion, gently stir in peanut butter; pour into prepared crust. Gently stir chocolate into the remaining portion; pour over top. Cover and refrigerate for at least 4 hours or until set. Just before serving, garnish with whipped cream and peanuts.
Nutrition Facts1 piece: 325 calories, 12g fat (4g saturated fat), 88mg cholesterol, 320mg sodium, 49g carbohydrate (39g sugars, 1g fiber), 6g protein.
Originally published as Upstate Chocolate Peanut Butter Pie in Country Extra January 1991
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