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Peanut Butter Pie VIII


"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."
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servings 446 cals
Original recipe yields 8 servings (1 - 9 inch pie)


  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
  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. 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. Bake at 325 degrees F (165 degrees C) for 30 minutes.

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Read all reviews 60
  1. 68 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 ...

I use whole eggs in the custard and do NOT top with the meringue. Everyone requests that I bring this to all pot-lucks!

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 mixtur...

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.

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!

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 pr...

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, anoth...

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...

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 hu...