Recipes and Cooking Ideas for Homemakers and Amateur Cooks

Peanut Butter Pie!

Posted on August 2, 2008
Filed Under Pies

I get cravings for this pie. And it’s so easy to make. And you can make it and put it in the fridge and it cools down and firms up in less than 3 hours. I’ve already got the craving in the morning, made it, and had a piece for lunch. Mmmmm, now I’m thinking afternoon snack today…

This recipe comes from the Derstine cookbook. But I skip the meringue. Meringue on peanut butter pie?! No way! What’s crazy is that most regular peanut butter pie recipes have meringue. One time I tried it and it just seemed really weird. Maybe because Mom always made it without the meringue. I guess people put it on because the filling takes egg yolks and then what do you do with the eggs whites?

I should actually study up on eggs a bit. When I make something that takes yolks only, I throw away the whites. When I make something with whites only, I throw away the yolks. I do wonder how long yolks or whites would last in the fridge if I’d save them. And I also wonder about freezing them… on that laminated substitution chart that I have (part of it is posted here), for the “when you’re out of eggs” part, one of the substitutions is 3 Tbsp + 1 tsp thawed frozen egg. Probably they would only work in baking or cooking. I’m out of eggs right now and couldn’t even make pancakes this morning! And I can’t even make that peanut butter pie that I’m craving! Oh, hey, speaking of peanut butter pie…


Peanut Butter Pie

Printable recipe

1/3 c. peanut butter
3/4 c. powdered sugar
1 9″ baked pastry shell

1/3 c. flour
1/2 c. white sugar
2 c. milk (always use whole milk, it turns out much better)
2 tsp. butter
1 tsp. vanilla
1/8 tsp. salt
3 egg yolks, slightly beaten

Combine filling ingredients and cook in heavy saucepan over medium heat until thick, stirring often.

Blend peanut butter and powdered sugar. Sprinkle 2/3 of mixture into baked shell. Pour filling on top.

Sprinkle with remaining peanut butter crumbs.
I think I’ll just leave the meringue details off of here because I’m afraid then you’d be tempted to make it with the meringue.

Note of interest: That picture up there where I’m pouring the piping hot filling into the crust was taken at 8:54 a.m. on July 10. And this picture was taken at 11:39 a.m. on July 10. That’s how fast it cools down and sets up!

I won’t clutter this post with it, but sometime I want to feature making a pie crust, how I do it anyway. I’m not a pro and don’t really have secret tips and techniques, but they don’t shrink and they taste fine. I counted up what I can remember and I’ve rolled out about 20 pie crusts in the last 2 months, and enjoyed every minute of it. Most of those pies were for bake sales, we don’t eat THAT much pie! Two of those pies were peanut butter pies, um… not for bake sales. But I did give one of them away. I made one to go with a meal for a new mom and then got home and was feeling like I had slighted myself by not getting to eat any (I could not figure out a way to take a piece without her noticing it, that’s what’s nice about bars… you can bake a panful, put them out on a plate, snitch a few, and the recipient will never know ???? ). So, anyway, this no-peanut-butter-pie-for-me thing was still bugging me the next day, so I made one for me… the very one that’s featured above.


Edit: (This will make more sense if you’ve read the comments on this post.) I tried peanut butter pie with Cool Whip…

It was great. It added something to the looks of it. I still prefer the taste of it without the Cool Whip though. I’ll put it on now and then, especially if I’m taking it away somewhere. But if I’m making it to settle a craving for me, it’ll be without. Richer-looking: WITH. Richer-tasting: WITHOUT. That is, of course, just my opinion. :)


15 Responses to “Peanut Butter Pie!”

  1. Nancy on August 2nd, 2008 11:13 am

    I’m not sure about egg yolks but I did freeze egg whites. Then I make angle food cakes. I do enjoy your recipes and trying then out. Thanks! Nancy

  2. Shannon on August 2nd, 2008 11:19 am

    I’m hungry for pb pie! Maybe I should make one for tomorrow. Can’t wait for the pie crust details. I’m a looser on that one!!!

  3. Michelle on August 2nd, 2008 12:51 pm

    Hmm… I’ve never heard of putting meringue on peanut butter pie. I think that would ruin it. I noticed that you didn’t top the pie with Cool Whip. Around here peanut butter pie always has cool whip on top. You should try it sometime. It’s delicious!

  4. Lisa@The Cutting Edge of Ordinary on August 2nd, 2008 1:51 pm

    That looks great. I’m surprised that the peanut butter didn’t make it look more, well peanut buttery. The paleness of the pie wasn’t what I was expecting. Oh well, as long as it tastes good!

    Speaking of tasting good, I’m getting ready to make your Butter Pecan Turtle Bars in a bit. Check my blog later to see how I did! Thanks for that recipe. My husband can’t wait to try them.

  5. Amber on August 2nd, 2008 2:48 pm

    I was going to say, “you missed the Cool whip”, but someone’s beaten me to it. :) Definitely needs cool whip under those top crumbs! Awesome!

  6. Kay on August 2nd, 2008 4:55 pm

    Hey, c’mon you guys! I cannot believe you wreck peanut butter pie w Cool Whip! :) Really though, wouldn’t that kinda dilute the wonderful peanut butter/vanilla pudding taste?

    I’m actually going to make one this weekend (it is about time for another one around here, the last one I had was nearly a month ago! :)) and I’m gonna put Cool Whip on it, then taste it with an open mind. ????

  7. Angela on August 3rd, 2008 12:35 pm

    It looks delicious, but I’ve stopped copying new dessert recipes awhile ago. Jeff doesn’t care for sweet things (he’s missing a gene somewhere I think . . !) so I’m the one that ends up having to eat most of it. I guess we’re better in the long run; I am a meat and veggies kind of girl.

  8. Monica on August 3rd, 2008 6:10 pm

    Mine’s gotta have Cool Whip, too! Then top with crumbs. Yummy! Wish I had some right now!

  9. Carmen on August 3rd, 2008 6:42 pm

    This was a specialty of my Mom’s, although she did always put the meringue on it. It is also a favorite of one of my cousins. I want some now!!

  10. Cordy on August 3rd, 2008 6:49 pm

    Sounds wonderful…..I’ll wait until the pie crust instructions come! Please don’t wait too long!!

  11. Katrina on August 4th, 2008 7:56 am

    My husband is a peanut butter pie finatic! Another quick tip is to just use 1 large box of instant vanilla pudding. (I never tried making my own, but I can only imagine it flopping.) I add the cool whip as well and then garnish the top with chopped/broken peanut butter cups along with the crumbs.

  12. JoAnn on August 4th, 2008 2:34 pm

    I’ve never had it without the Cool Whip, either. Trust me, it’s really good! That’s my favorite kind of pie–right up there with Shoo Fly Pie!

  13. Jo on August 4th, 2008 6:20 pm

    I’ve frozen egg yolks and whites and they’re fine. The first thing that comes to my mind to make with them is noodles and angel food cake. And by the way, whites will last a looong time in the freezer. My mom-in-law had some in the freezer for quite a few years and made some angel food cakes and they were fine.

  14. Twila on August 5th, 2008 6:36 am

    Oh, please don’t throw those egg whites away! I freeze mine, too, until I have enough for an angel food cake. Maybe you could mail them to me! We love angel food cake, and the mixes just aren’t as good as from scratch.

  15. Elaine on September 28th, 2008 4:20 pm

    I’ve made a version of this peanut butter pie for about 40 years. My recipe differs in that I use cornstarch, not flour, in the filling…….. and I always top it with meringue!! That’s what makes this version so delicious. I cannot imagine serving a homemade cornstarch pudding-style pie without homemade meringue. Some of the remaining peanut butter/10X sugar mixture gets sprinkled on the meringue before baking…..beautiful when it comes out of the oven. When I make this again, I’ll remember your suggestion of sprinkling part of the pb/sugar mix on top of the custard. Thanks for such an interesting blog.