Traditional Peanut Butter Pie

Traditional Peanut Butter Pie

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"Everyone will want to save room for this creamy triple-layer peanut butter pie."
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35 m servings 626 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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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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  • Prep

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  1. Preheat oven to 350 degrees F. In small bowl, cut peanut butter into confectioners' sugar until crumbly; sprinkle into pie crust.
  2. In large saucepan, mix sweetened condensed milk, egg yolks, water and pudding mix; cook and stir until thickened. Cool slightly; stir in sour cream. Spoon into prepared pie crust.
  3. In small bowl, beat egg whites with cream of tartar with electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
  4. Spread on pie, sealing carefully to edge of crust to prevent meringue from shrinking.
  5. Bake for 15 minutes or until golden brown. Cool. Chill. Store leftovers covered in refrigerator.



I am a cook NOT a baker. I was a little worried when I saw the picture-it looks kind of yellow. This pie turned out good! It is layered and the middle layer IS yellow! I do not have a pie plate ...

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