Reviewed: Feb. 4, 2008

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. I'll definitely use this recipe again. I may recommend putting it in a chocolate crumb crust. I referred my mom to the recipe and she let me know that you can make the custard easily in the microwave. Just stir it after a minute or two until it's thickened. So much easier!

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19 users found this review helpful

Reviewer:

Goodcalves

Cooking Level: Expert

Home Town: Normal, Illinois, USA

Living In: Mechanicsburg, Pennsylvania, USA

Reviewed: Jan. 25, 2002

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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17 users found this review helpful

Reviewer:

LESLIE27

Living In: Monticello, Illinois, USA

Reviewed: Nov. 20, 2006

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.

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11 users found this review helpful

Reviewer:

LACYNSMOM

Reviewed: Sep. 1, 2006

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.

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8 users found this review helpful

Reviewer:

TERRIS911

Cooking Level: Expert

Living In: Troy, Ohio, USA

Reviewed: Aug. 16, 2012

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!

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6 users found this review helpful

Reviewer:

andyman213

Living In: Vero Beach, Florida, USA

Reviewed: Nov. 28, 2010

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.

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5 users found this review helpful

Reviewer:

Just Jan

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA

Living In: Little River, South Carolina, USA

Reviewed: Jun. 16, 2008

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. The only change I made was to use an Oreo crust at the behest of my husband. :)

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5 users found this review helpful

Reviewer:

mommymeggy

Cooking Level: Intermediate

Reviewed: Nov. 4, 2009

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!

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4 users found this review helpful

Reviewer:

DHawkins

Reviewed: Mar. 15, 2011

Just what I was hoping for. Followed directions exactly and got the perfect peanut butter pie...the only thing that might make it better...chocolate custard? Maybe next time.

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3 users found this review helpful

Reviewer:

michelleballenger

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

Reviewed: Nov. 24, 2010

To. Die. For. Seriously, like restaurant quality. Very very sweet. Made it exactly as the recipe reads, except I only left enough PB crumbles to sprinkle on top of the meringue, maybe 1/4 cup is all you need. The rest goes in the pie. Awesome.

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3 users found this review helpful