Peanut Butter Pie Made the Old-Fashioned Way

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With sweet custard, meringue, and crumbly peanut butter layers, this old-fashioned peanut butter pie recipe is a totally tasty show-stopper!

bit of peanut butter pie

Are you a peanut butter lover? Well, do I have a dessert for you today! This old-fashioned peanut butter pie recipe is the kind of dessert that’s guaranteed to melt in your mouth. Now, there are several different types of peanut butter pies, including no-bake peanut butter pies with a cream cheese filling and chocolate peanut butter pies. But my version is a Southern classic – a peanut butter meringue pie.

While there are several layers to this old-fashioned peanut butter pie, rest assured it doesn’t take too long to make them all. Plus, I promise they’re not too complicated! In the end, you’ll love biting into the pie’s multiple layers! Rich and creamy vanilla custard, light and fluffy meringue, and a crumbly streusel-like peanut butter top. Is anyone else’s mouth watering right now?

If you’re keen to try a different pie recipe after you nail this peanut butter pie recipe, check these out: easy pumpkin piemint Oreo ice cream pietriple chocolate brownie pie, and fresh strawberry pie.

Peanut Butter Pie Ingredients

Recipe Ingredients

  • Confectioner’s sugar
  • Creamy peanut butter
  • Milk
  • White sugar
  • A little salt
  • Vanilla
  • Cornstarch
  • Eggs
  • Deep dish pie shell (now go ahead and bake that)

How To Make A Delicious Peanut Butter Pie

place confectionary sugar and peanut butter in a bowl

Place your peanut butter and confectioner’s sugar in a small bowl.

smoosh peanut butter and sugar together

Now moosh it together with a fork. Moosh, moosh, moosh.

You’re just kinda mixing it all up here, cutting the sugar into the peanut butter.

After a few minutes, it is gonna look like this.

Now taste a pinch of it because that stuff is Goo-ooo-ood!

put about half of the mix into a pie crust and spread

Sprinkle about half of that into the bottom of your baked pie crust.

Making the Custard 

put your milk into a sauce pot with the sugar

Place your milk into a saucepot and add your sugar.

add a dash of salt to the milk and sugar

Add a dash of salt.

add vanilla to the mixture

Then add the vanilla.

add cornstarch as well

Add in your corn starch.

now separate egg yolks and white

Now we’re gonna separate our eggs. Put the egg whites in a bowl and put the egg yolks straight into your custard mixture.

Make sure you don’t get any yolk in your egg whites!

If you get yolk in your egg whites when we go to make a meringue for the peanut butter pie out of that in just a few minutes here and it won’t work if there is any yolk in it.

pour only the yolks into pan, no whites

Put your yolks into the pot as well.

stir all those ingredients up with a whisk

Give that a good stir with a whisk.

Put this over medium heat and stir with a whisk until thickened, about 10 minutes or so.

STAY WITH IT as it will scorch and it will thicken up REALLY quick.

the custard should stick to the spoon when ready

How to Tell When the Custard Is Done

When it gets thicker, you can tell it’s done by dipping a spoon in it and seeing if it coats the back.

Imagine a smooth and creamy coating on the back of this spoon. If you have a hard time imagining that, squint your eyes a bit as you look at the photo and that should help.

pour the custard in the baked pie crust

Now we’re going to pour our yummy homemade pudding/custard mixture over the peanut butter mixture in the pie shell.

custard is covering the peanut butter crumbles in baked pie crust

Time to Make the Meringue

Place your egg whites in a mixing bowl.

Beat until gooooood and foamy, then add your additional sugar and mix.

beat until soft peaks form

Then beat until soft peaks form.

How Do I Know If It’s A Soft Peak?

You can tell it is a soft peak when you pull the mixer up and it forms a point that falls slightly back a bit, like the loop on the top of a Dairy Queen ice cream cone. See that loop up there in the image? Just like that!

spread the meringue over the entire pie

 Your goal is to spread the meringue over the entire pie, being sure to seal at the edges (make sure it touches the pie crust all around).

sprinkle the rest of the peanut butter crumbles on top

Now sprinkle the rest of your peanut butter crumble over the top of the pie.

Bake peanut butter pie in a 325-degree oven for about 30 minutes.

bake that at 325 for about an hour

The only thing that would make this pie any prettier is a sweet granny holding it and smiling with twinkles in her eyes.

Refrigerate for several hours before serving.

refrigerate for several hours before serving


bit of peanut butter pie

Don’t mind if I do…


  • Store leftovers in an airtight container in the fridge for up to 3 days. Because of the meringue and custard layers, I don’t recommend freezing as your pie will turn into mush.

Recipe Notes

  • While I’m all for a store-bought pie crust, you can definitely opt for a homemade pie crust. You could also use a graham cracker pie crust.
  • Add a layer of strawberry jam on the bottom of your flaky pie crust before you add the peanut butter layer to make a peanut butter and jelly pie!
  • If all these layers aren’t enough, you can definitely serve your peanut butter pie with whipped cream (here’s our recipe for homemade whipped cream) and a sprinkle of chopped peanuts. For more peanut butter flavor, you could also add a chopped peanut butter cup on top for a delicious decorative touch.

You may also like these peanut butter recipes:

Peanut Butter Cheesecake Cookie Bars

No-Bake Peanut Butter Bars

Peanut Butter Brownies with Peanut Butter Fudge Icing

Chocolate Peanut Butter Balls

Peanut Butter Slice Candy

Homemade Peanut Butter Cup Recipe

slice of peanut butter pie

Old-Fashioned Peanut Butter Pie

With sweet custard, meringue, and crumbly peanut butter layers, this old-fashioned peanut butter pie recipe is a totally tasty show-stopper!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: peanutbutter, pie
Servings: 4
Calories: 419kcal


  • 1 deep dish pie shell 9-inch
  • 1 cup confectioner's sugar
  • 1/2 cup peanut butter
  • 2 cups milk
  • 2/3 cup sugar
  • dash salt
  • 1 tsp vanilla extract
  • 3 eggs separated
  • 4 tablespoons cornstarch
  • 1/4 cup sugar for meringue


  • Bake the empty pie shell according to directions.
    1 deep dish pie shell
  • In a small bowl, place the confectioner's sugar and peanut butter. Cut sugar into peanut butter with a fork until the mixture is crumbly. Place half of the peanut butter mixture in the bottom of the baked pie shell and reserve the remainder.
    1 cup confectioner's sugar, 1/2 cup peanut butter
  • In a large saucepot, place the egg yolks, milk, 2/3 cup sugar, vanilla, salt, and cornstarch. Cook over medium to medium-low heat until thick, stirring constantly. Pour over peanut butter in pie crust.
    2 cups milk, 2/3 cup sugar, dash salt, 1 tsp vanilla extract, 3 eggs, 4 tablespoons cornstarch
  • Beat egg whites until foamy and then add sugar. Continue beating until soft peaks form. Spread over the top of the pie, being careful to seal it at the edges. Sprinkle the remainder of the peanut butter crumble over the top of the pie.
    3 eggs, 1/4 cup sugar
  • Bake peanut butter pie at 325 for 30 minutes. Refrigerate for several hours before serving.


Calories: 419kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


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  1. 5 stars
    Thank you for this recipe! This was my first time making a pie like this and I am super happy with the outcome. I made a couple changes as I was out of white sugar. So I substituted brown sugar in the custard and used raw sugar in the meringue. ( gasp!) It actually turned out amazing! Literally the best pie we’ve ever had! Thank you! I stumbled onto this site by accident, but now it’s saved, and I’ll definitely be back to try other recipes.

  2. The
    Only change I make is 4 eggs rather than 3, more meringue and slightly richer custard. But, it’s great just as written too

  3. 5 stars
    So glad you chose this pie. It’s wonderful we love it here at my house. Usually make it during the holidays. Well…… Easter is coming!!!!!!

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