3/4 cup confectioners’ sugar
1/2 cup creamy peanut butter
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon all-purpose flour
1/8 teaspoon salt
3 cups milk
2 large eggs, lightly beaten
1 tablespoon butter
2 teaspoons vanilla extract
1 deep 9-inch baked pie shell
2 cups sweetened whipped cream


1. In small bowl, mix confectioners’ sugar and peanut butter with a fork to make crumbs. Set aside.
2. In 2-quart saucepan combine granulated sugar, cornstarch, flour and salt. Gradually beat in milk and eggs.
3. Bring mixture to a boil over medium heat, stirring constantly. Cook 2 minutes longer. Remove from heat and stir in butter and vanilla.
4. Sprinkle a third of the peanut butter crumbs over bottom of pie shell. Top with half of custard, another third of the crumbs and the remaining custard. Reserve remaining crumbs.
5. Cool pie to room temperature; refrigerate until cold. Spread whipped cream over pie and sprinkle reserved crumbs around edge of cream to make a border.
6. Serve or store in refrigerator until ready to serve.

This enticing pie is a convenient dessert for entertaining because it has to be made ahead and thoroughly chilled.

Dorothy Lamb’s Peanut Butter Pie
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