Peanut Butter Pie

What dessert could possibly be better this time of year than a peanut butter pie?  I made one this week on a cold, snowy day, and it just seemed like the right thing to do.  This pie is subtle when it comes to the peanut butter. There’s a hint of peanut butter, but it doesn’t slap you in the face or mouth, I guess I should say.  This is a made from scratch recipe that I found in my Better Homes and Gardens Pies and Cakes book, but it isn’t hard at all and doesn’t even take too long.  I think/hope you like it.

Peanut Butter Pie - The 2 Seasons

Peanut Butter Pie


  • 2/3 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1 table spoon all-purpose flour
  • 1/2 teaspoon salt
  • 3 cups milk
  • 3 slightly beaten egg yolks
  • 1 tablespoon butter
  • 1/2 cup peanut butter
  • 1 baked 9 inch pie shell
  • Whipped cream or whipped topping


  1. In a saucepan, combine sugar, cornstarch, flour, and salt. Add milk and cook over low heat, stirring constantly till mixture thickens and boils. Cook 2 minutes longer.
  2. Remove from heat and stir a small amount into the egg yolks, and then return this to hot mixture.
  3. Cook 1 minute longer, stirring constantly.
  4. Remove from heat and add peanut butter and butter and stir till well-blended.
  5. Pour into a cooled pie shell and top with wax paper to prevent a film from forming. Cool, remove wax paper, and then top with whipped cream.
  6. Meringue can be used instead.
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Peanut Butter Pie - The 2 Seasons

This is a good recipe that will be appreciated by both your friends and family.  It is perfect for a potluck.

Have a good rest of your day, and thank you for spending part of it with us


Take care.


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