Peanut butter pie – just the sound of it makes your mouth water. This recipe combines the creamy, richness of a vanilla filling with layers of peanut butter and meringue. After you taste this amazing recipe, you will realize that it will never be better than this. This is absolutely the very best peanut butter pie recipe ever. It will quickly make its way to your top 10 desserts!
Was there actually a time before peanut butter? It seems like it’s such a pervasive part of our lives. Who didn’t grow up with the ubiquitous peanut butter and jelly sandwich? It’s the basis of so many recipes from pasta sauces to desserts. (Surprisingly it West Michigan’s J.H. Kellogg – of breakfast cereal fame – who holds the 1897 U.S. patent for nut butter).
Best Peanut Butter Pie Recipe
Ingredients for making the Best Peanut Butter Pie:
- 9-inch pie shell, baked and cooled
Peanut Butter Mixture:
- ¾ cup powdered sugar
- ½ cup peanut butter, crunchy or smooth
- ¼ cup cornstarch
- ½ cup sugar
- ¼ tsp. salt
- 2 cups milk
- 3 egg yolks (reserve the whites for the meringue)
- 2 tablespoons butter
- 1 tsp. vanilla
- 3 egg whites (room temperature)
- ¼ tsp. crème of tartar
- 6 tablespoons sugar
Directions for making the Best Peanut Butter Pie:
Preheat the oven to 350 degrees.
To make the peanut butter mixture: Using a fork or pastry cutter, cut the powdered sugar into the peanut butter until the mixture is well combined and crumbly. Sprinkle ½ of the mixture into the bottom of the baked and cooled pie shell (reserve the remaining mixture for sprinkling on the top).
To make the filling: In a medium saucepan, combine the cornstarch, ½ cup sugar, and salt. Gradually stir in the milk. Cook and stir over medium-high heat until the mixture is thickened and bubbly. Reduce the heat and cook for 2 minutes more. Remove the saucepan from the heat. In a small bowl, stir the egg yolks with a fork, then stir in about ½ cup of the hot mixture to the yolks (this heats the yolks up so they mix well with the hot milk mixture). Quickly stir the yolk mixture into the rest of the hot mixture and bring to a gentle boil. Cook and stir for 2 minutes more. Remove from the heat and stir in the butter and vanilla.
To make the meringue: In a large mixing bowl, beat the egg whites and crème of tartar until foamy. Gradually add the 6 tablespoons sugar, beating until stiff peaks form.
Pour the hot filling over the peanut butter mixture in the pastry shell. Spoon the meringue over the filling (first spread around the edges to seal the crust, then spread it toward the middle). Crumble the reserved peanut butter mixture over the meringue.
Bake at 350 degrees for about 15 minutes or until the meringue is lightly browned. Cool for 1 hour, then refrigerate.
(Adapted from BHG Best Loved Recipes)
OTHER DELICIOUS PIE RECIPES:
Snickerdoodle Pie Recipe – just like the famous cookie, but in a crust!
Banana Cream Pie Recipe – the best ever
Lemon Pie Recipe – easy, no bake pie
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