Recipe By S_ST
Rating
Published Jul 14th
Prep - Cook - Additional - Ready In -
Servings 1 - 9 inch pie Calories 446.3

This is an excellent peanut butter pie recipe. My grandmother requested it many years ago from a restaurant that served it. Everyone who has had this pie loves it.

Recipe Ingredients

  • 1 (9 inch) pie shell, baked
  • 1 cup confectioners' sugar
  • ½ cup peanut butter
  • 2 cups milk
  • ⅓ cup white sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 4 tablespoons cornstarch
  • 3 eggs, separated
  • ½ teaspoon cream of tartar
  • 6 tablespoons white sugar

Cooking Directions

  1. 1 Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
  2. 2 In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
  3. 3 Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
  4. 4 Bake at 325 degrees F (165 degrees C) for 30 minutes.

Nutrition Facts

  • Calories 446.3
  • Carbohydrate 61.6 g
  • Cholesterol 74.6 mg
  • Fat 19 g
  • Fiber 1.4 g
  • Protein 9.9 g
  • Saturated Fat 5 g
  • Sodium 320.5 mg
  • Sugar 45.3 g

Reviews

  1. I attempted this recipe 4 times and had to throw the pie away every time. Poured filling into pie crust and peanut butter crust floated to the top every time. Turned out soupy every time. I read and re-read the directions over and over wondering what I was doing wrong... couldn't figure it out. Makes - Read more ...
  2. I've been making this recipe for years and it's excellent. I also use this basic recipe along with some homemade peanut butter cookies and whipped Cream to make a killer trifle!
  3. If you're looking for a cream pie that has a powerful p.b. flavor try Peanut Butter Pie I. This one was a fine pie though. The cream layer takes about 10 min to thicken on medium heat another 10 to get the egg whites to the hard peak stage; the recipe is worth the time. - Read more ...
  4. Directions are perfect so the result is a delicious treat. Remember to cut small slices as this is intended to be a rich pie. This is a real peanut butter pie and the cooked custard is the proof! Thank you for sharing this wonderful recipe.
  5. My Mom owed Ruths Restaurant in Pearl MS for 36 years and she served this pie, People came and ordered it for holidays!! I just found this for my cousin who wanted to make it also! Thanks. It is fantastic!
  6. I wonder if that Florida restaurant was Bradenton's Amish restaurant Miller's Dutch Kitchen. This looks and tastes just like it. I can't tell you how many times I bought a slice to go for my husband. If he was with we were too full we would still buy a slice to go!
  7. Very tasty! I love peanut butter but I don't like peanut butter pies that have the cream cheese fluff. This pie has lots of peanut butter flavor without being too rich. I couldn't get the egg whites with sugar to form stiff peaks - they were more like marshmallow fluff but it baked up fine. - Read more ...
  8. I've made this recipe for years, but I only use 1/2 cup of confectioner's sugar on the bottom mixture. I use Cool Whip on the top, and sprinkle it with Peanut Butter/Confectioner's sugar mixture.
  9. This recipe is the REAL deal the best peanut butter pie I have ever made! I didn't change a thing in the recipe it was perfect.
  10. I use whole eggs in the custard and do NOT top with the meringue. Everyone requests that I bring this to all pot-lucks!
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