Today, I’m gonna make me a Peanut Butter Pie and I’m gonna bake it with a head and heart full of appreciation for how wonderful my life is. Why? Because life takes its twists and turns but its my job to appreciate the scenery. So today I am going to appreciate me some delicious pie made the ole fashion way.
The Ingredients for this pie recipe are:
- Confectioner’s sugar
- 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 your peanut butter and confectioner’s sugar in a small bowl.
- 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!
- Sprinkle about half of that into the bottom of your baked pie crust.
Making the Custard
- Place your milk into a sauce pot and add your sugar.
- Add a dash of salt
- This is supposed to be a teaspoon of vanilla.
- Add in your corn starch.
- Now we’re gonna separate our eggs, putting the white in a bowl and putting the yolk in our custard.
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 make if there is any yolk in it.
- Put your yolks into the pot as well.
- Give that a good stir with a whisk.
Put this over medium heat and stir with a whisk until thickened, about ten minutes or so.
STAY WITH IT as it will scorch and it will thicken up REALLY quick.
How to Tell When the Custard Is Done
When it gest thicker, you can tell its 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.
- Now we’re going to pour our yummy homemade pudding/custard over the peanut butter crumbles in the pie shell.
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.
- 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 🙂
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).
No soft peaks?
My grandmama would say: “Hon, it don’t make no nevermind, still gonna taste jes as good”
She’s right.
- Now sprinkle the rest of your peanut butter crumbles over the top of the pie.
- Bake that in a 325 degree oven for about thirty minutes.
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.
DIG IN!
Don’t mind if I do…
Ingredients
- 9 inch deep dish pie shell
- 1 Cup confectioner's sugar
- 1/2 cup peanut butter
- 2 cups milk
- 2/3 cup sugar
- dash salt
- 1 tsp vanilla
- 3 eggs separated
- 4 tablespoons corn starch
- 1/4 cup sugar for meringue
Instructions
- Bake empty pie shell according to directions. In a small bowl, place confectioner's sugar and peanut butter. Cut sugar into peanut butter with a fork until mixture is crumbly. Place half of mixture in bottom of baked pie shell, reserve remainder.
- In large saucepot, place egg yolks, milk, 2/3 cup sugar, vanilla, salt, and cornstarch. Cover over medium to medium low heat until thick, stirring constantly. Pour over peanut butter in pie crust.
- Beat egg whites until foamy, add sugar. Continue beating until soft peaks form. Spread over top of pie, being careful to seal at edges. Sprinkle remainder of peanut butter crumbles over top of pie.
- Bake at 325 for thirty minutes. Refrigerate for several hours before serving.
Nutrition
You may also like these peanut butter recipes:
3 Ingredient Peanut Butter Cookies
If you don’t see light at then end of the tunnel,
march down there and turn it on yourself!
Submitted by my friend Tookie. Submit yours by clicking here.
Why do you bake the pie crust before putting the filling in then bake it again for 30 minutes?
It prevents it from getting soggy or undercooked shells or undercooked filling.
I make this exact recipe but also put 1/2 cup of peanut butter in the custard filling when done cooking! Makes it even better!!