This pie with peanut butter is authentic. No freezing or pudding. A real peanut butter pie is this, as any true Southerner can attest to. A chef at a well-known inn in Virginia that was known for serving some of the greatest pies in the state gave me this recipe.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ¾ cup confectioners’ sugar
- ⅓ cup peanut butter
- 1 baked (9-inch) pie crust
- 2 cups milk
- ½ cup white sugar
- ⅓ cup all-purpose flour
- 2 egg yolks, beaten
- ⅛ teaspoon salt
- 2 teaspoons butter
- 1 teaspoon vanilla extract
- 1 (4 ounce) container frozen whipped topping, thawed
Instructions
- Stir confectioners’ sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
- Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
- Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 241 mg |
| Sugars | 31 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t understand why there is no peanut butter in the custard?? It’s really good but the peanut butter flavor doesn’t really come through. Next time I will add at least a quarter cup peanut butter to the hot custard.
Not a quick recipe. I didn’t count on the peanut butter element taking 15 minutes of effort. When mixing peanut butter and confectioner sugar, mix well. I created a dry paste that I then crumbled finely as I laid it into the pre-baked pie crust. The fine crumb helps to eliminate lumps as you press it in. It was 90% lump free, so I placed it in the barely warm oven for a few minutes to soften the peanut butter enough for me to finish working it smooth. (Just looks better when the pie slices are served). I used unsalted, no added sugar, all natural peanut butter that I had purchased by accident. I added a pinch of salt to the mix. The 3/4 Cup sugar is a good ratio if you increase to 1/2 cup peanut butter as I did. Also the extra PB helped fill the deep pie dish. Made it with homemade chocolate pudding. Yum!
Family said it was good
yes I made this delicious pie today and looks beautiful super easy to make, and lots of fun!this recipe is a keeper!
So good! I switched the whipped topping for real whipped cream and it was perfect.
I made this pie for international Pi Day and the end result was pretty good! I followed the recipe pretty closely, but had to make a few changes to the custard element of the recipe as it was not nearly thick enough. After the custard was complete, I realized it was too thin, so I added about 2 Tbsp of custard powder to 1/4 milk and added that to the hot custard and continued cooking until it was the desired consistency. Although the recipe doesn’t state, I allowed my custard to cool to room temperature before pouring over the peanut butter mixture. From there, I followed the recipe exactly and the end result was delicious!