Peanut Butter Pie


  • 1 cup cold mill
  • 1/2 cup cornstarch
  • 2 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 3 egg yolks
  • 3 cups milk
  • 3 tsp unsalted butter, softened
  • 2/3 cup brown sugar

Crumb mixture:

  • 1 cup powdered sugar
  • 1/2 cup crunchy peanut butter
  • 1 (9 inch) pie crust
  • 2 cups whipped cream
Pudding mixture:
  • Mix the cornstarch, salt, 1 cup milk, egg yolks with a wire whisk until mixture is smooth. Set aside.
  • Heat 3 cups milk, butter and sugar until scalding, stirring constantly.
  • Add cornstarch mixture to the hot milk while stirring and cook until thickened.
  • Remove from heat before boiling.
  • Place mixture in the refrigerator to cool.
  • To make the crumb mixture, mix the powdered sugar and peanut butter until small crumbs form.
  • Place 1//2 of the crumbs into the pie shell, then spoon some of the chilled filling on top of the crumbs.
  • Place the remaining crumbs on top of the pudding and reserve a little of the crumbs to sprinkle on top.
  • Top the pie with whipped cream.

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