Recipe by Jackie Smith
"This pie is filled with smooth peanut butter custard. Perfect when topped with whipped cream."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
pie crust, baked
egg yolks, beaten
2 1/2 cups
creamy peanut butter
1 1/2 cups
sweetened whipped cream
I made this for my grandmother's 84th birthday,because she use to love Tippin's peanut butter pie. Their pie had a custard like filling and no chocolate in it. So when I found this recipe I thought, this is the one. And it was close with some tweaking to it. I followed the directions exactly how it was written. I stirred the milk,egg,flour and sugar mixture for 45 minutes and it never thickened to more than a little thicker than pancake batter. I poured it into the pie shell and it never set. After 2 hours it was still less than pudding like consistency. At that point I was running short on time and thought it can't hurt if I bake it. Which I did at 350 for 1 hour, I covered the crust with foil and after an hour it was perfect. It had the consistency of a pumpkin pie. Everyone thought it was great and ate it all, my grandmother didn't even get a slice. So I will be making anothr one today.
I thought this was pretty good. We like a strong peanut butter taste and this didn't have it but it wasn't bad either. It took awhile for the mixture to thicken and the directions should be more specific on that. There were a few times I didn't think it was going to get thick and almost gave up.
I don't know how many times I have made this pie but it's so yummy! I had another peanut butter pie recipe I used to use but I like this one way better! Thanks Jackie!
Wow! This pie was really good. I added a little extra flour and cooked the filling a little bit longer, and it turned out perfect; not runny at all! Thanks for the great recipe!
I love this recipe... It is a little time consuming, but is very simple and tastes GREAT... The last one I made I substituted Splenda for the sugar and it is still wonderful... I will be making this again and again...
Good creamy pie....the only thing I would do is add another 1/4 cup of sugar. Not quite the sweetness levell needed...the pie was very peanut buttery, but needed a bit more sugar. I don't like those that eat sweets then complain it's too sweet. It needs to TASTE right. Overall, good recipe that needs a minor adjustment.
This recipe turns out a large bowl of peanut butter flavored milk. Uhm, hello?
This was a fabulous recipe. Quick, easy and really tasty, especially with a chocolate crust. MMMmmmm.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Pie XIII
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 171
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make the famous peanut butter pie created by Serendipity 3.
Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.
This pie is rich and creamy, and so easy to make.