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.
- 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
- 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.
- Remove from heat and stir a small amount into the egg yolks, and then return this to hot mixture.
- Cook 1 minute longer, stirring constantly.
- Remove from heat and add peanut butter and butter and stir till well-blended.
- 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.
- Meringue can be used instead.
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