Peanut Butter and White Chocolate Cream Pie Recipe

Name: Peanut Butter and White Chocolate Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sifted powdered sugar; ¾ cup smooth old-fashioned peanut butter; 2 ½ teaspoons vanilla extract; 2 tablespoons Grape-nuts cereal; 2 ½ cups whole milk; 4 large egg yolks; ¾ cup sugar; ¼ cup all-purpose flour; ¼ cup cornstarch; 6 ounces good-quality white chocolate, chopped (such as Lindt or Baker's); 1 (9 inch) frozen pie shells, baked according to package directions, cooled completely; 2 ripe bananas, peeled, sliced; 1 ½ cups chilled whipping cream, beaten to firm peaks

Servings: persons

1 cup sifted powdered sugar
¾ cup smooth old-fashioned peanut butter
2 ½ teaspoons vanilla extract
2 tablespoons Grape-nuts cereal
2 ½ cups whole milk
4 large egg yolks
¾ cup sugar
¼ cup all-purpose flour
¼ cup cornstarch
6 ounces good-quality white chocolate, chopped (such as Lindt or Baker's)
1 (9 inch) frozen pie shells, baked according to package directions, cooled completely
2 ripe bananas, peeled, sliced
1 ½ cups chilled whipping cream, beaten to firm peaks

1
Using fork, mix powdered sugar, peanut butter and 1 teaspoon vanilla extract in medium bowl until mixture resembles coarse dry crumbs.
2
Place cereal in small bowl.
3
Mix 1/2 cup peanut butter mixture into cereal; set aside.
4
Whisk 1/4 cup milk, yolks, sugar, flour and cornstarch in bowl to blend.
5
Pour remaining 2 1/4 cups milk into heavy medium saucepan; bring to simmer.
6
Gradually whisk hot milk into yolk mixture.
7
Return mixture to saucepan.
8
Whisk constantly over medium heat until custard boils and thickens, about 2 minutes.
9
Remove from heat.
10
Add white chocolate and remaining 1 1/2 teaspoons vanilla; whisk until chocolate melts.
11
Cool completely.
12
Sprinkle 1/2 cup plain (no cereal) peanut butter mixture over bottom of pie shell.
13
Spoon half of custard filling over.
14
Top with bananas, then remaining plain peanut butter mixture.
15
Spoon remaining custard filling over, mounding in center.
16
Refrigerate pie until cold, about 3 hours.
17
(Can be made 6 hours ahead.
18
Keep chilled.)
19
Top with whipped cream and sprinkle with peanut butter-cereal mixture.
20
Cut into wedges and serve.

1418

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup sifted powdered sugar, ¾ cup smooth old-fashioned peanut butter, 2 ½ teaspoons vanilla extract, 2 tablespoons Grape-nuts cereal, and more.

Yes, Peanut Butter and White Chocolate Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter and White Chocolate Cream Pie

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