Peanut Butter Crunch Pie Recipe – a delicious recipe with shell, crunchy peanut butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine peanut butter and sugar till crumbly; spread over bottom of pie shell reserving 2 Tbsp.
2
for decoration.
3
Make filling by combining sugar, cornstarch, flour, salt, egg yolks, lowfat milk & butter in medium saucepan; bring to boil, stirring constantly.
4
Cook for two min.
5
Remove from heat; add in vanilla.
6
Pour cream filling over peanut crunch layer.
7
Make meringue by beating egg whites till foamy; add in remaining ingredients gradually, beating till whites are smooth and stiff.
8
Spread over cream filling, sealing edges.
9
Top with remaining peanut-sugar mix.
10
Bake at 350 degrees for about 10 min or possibly till meringue is lightly browned.
331
kcal
Calories
15
g
Fat
46
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 10-inch baked pie shell, 1/2 c. crunchy peanut butter (creamy is fine), 2/3 c. confectioner's sugar.
Yes, Peanut Butter Crunch Pie Recipe 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.
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