Thursday, February 24, 2011

My Mom's Famous Peanut Butter Pie

Ok so I'm not really sure why this pie is famous. It's not really. More just famous in our family I guess you could say. This pie, well, its absolutely divine! It's purely a little slice of heaven in my book. Now some of you may say, my goodness its just a pie, but this pie is not just any pie, It's seriously the best Peanut Butter Pie you will ever try! And I bet you will agree with me once you try it! Now go get bakin your pie is awaitin!

For the Peanut Butter Goodness:
3/4 cup Peanut Butter (we prefer creamy but if you like a little crunch then use crunchy P.B.)
1 cup Powdered Sugar

For the Pudding:
3 Tbsp. Cornstarch
1 Tbsp. Flour
1/2 cup Granulated Sugar
1/8 tsp. Salt
3 cups Milk (whole milk is best)
3 Egg Yolks (save the whites for the meringue)
2 Tbsp. Butter
1 1/2 tsp. vanilla

For the Meringue:
3 Egg Whites
1/4 tsp. Cream of Tarter
1/4 cup Granulated Sugar

1. To start, mix together the peanut butter and powdered sugar till it forms into little balls. (You can add more powdered sugar if needed) Set aside. Now I just use a frozen store bought pie crust because I've actually never made a pie crust from scratch yet. (Its on my to do list) So you just take a fork and poke holes on the bottom and sides of the crust before it bakes so it bakes evenly. Bake defrosted crust @ *400 for 10-12 min. Let crust completely cool then sprinkle 1/3 of Peanut Butter Mixture on to the bottom of the crust.
2.  Now take all the ingredients for the pudding (except for the butter and vanilla) and bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. When done boiling remove from heat and stir in the butter and vanilla. Pour into the pie crust about 3/4 of the way to the top.(you may have some pudding left over) Now sprinkle another 1/3 of the P.B. mixture on top of the pudding.
3.  In a chilled bowl, beat egg whites till fluffy. Mix in the cream of tarter and sugar and beat till stiff peaks form (about 5-7 minutes) Place meringue on top of pudding and then sprinkle remaining 1/3 of P.B. mixture on top and bake @ *375 till browned on top  (about 8-10 minutes watching closely)
4. Let pie chill in refrigerator for 3-4 hours.


  1. You didn't?!!! Peanut butter pie reminds me of you soooooo much! This looks delicious - B would love this.

  2. Oh this brings me good memories! This is the same as my mom's peanut butter pie, except she uses whipped cream in place of the meringue:) She got the recipe from a little restaurant that she visited years ago, and enjoyed the pie so much that she asked if she could have the recipe. She was very surprised when they agreed to let her have it, and our family is very happy they did too!


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