Recipe by vatech90
"This peanut butter pie is the real deal. No pudding or freezing. Any true Southerner knows a real peanut butter pie when they taste it and this is it. This recipe was passed on to me by a chef at a famous inn here in Virginia that served up some of the best pies in the state."
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baked (9-inch) pie crust
egg yolks, beaten
1 (4 ounce) container
frozen whipped topping, thawed
I made this pie for international Pi Day and the end result was pretty good! I followed the recipe pretty closely, but had to make a few changes to the custard element of the recipe as it was not nearly thick enough. After the custard was complete, I realized it was too thin, so I added about 2 Tbsp of custard powder to 1/4 milk and added that to the hot custard and continued cooking until it was the desired consistency. Although the recipe doesn't state, I allowed my custard to cool to room temperature before pouring over the peanut butter mixture. From there, I followed the recipe exactly and the end result was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Real Southern Peanut Butter Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 178
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