Peanut Butter Custard Pie Recipe

Name: Peanut Butter Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. confectioners sugar; 1/2 c. chunky peanut butter; 1 (9-inch) baked pastry shell; 1/4 c. cornstarch; 2/3 c. granulated sugar; 1/4 tsp. salt; 2 c. scalded milk; 3 egg yolks, beaten; 2 tbsp. butter; 1/4 tsp. vanilla extract; 3 egg whites; 1/2 c. granulated sugar

Servings: persons

1 c. confectioners sugar
1/2 c. chunky peanut butter
1 (9-inch) baked pastry shell
1/4 c. cornstarch
2/3 c. granulated sugar
1/4 tsp. salt
2 c. scalded milk
3 egg yolks, beaten
2 tbsp. butter
1/4 tsp. vanilla extract
3 egg whites
1/2 c. granulated sugar

1
Combine confectioners sugar and peanut butter; blend well. Spread 3/4 of this mixture on bottom of baked pie shell.
2
Combine cornstarch, sugar and salt.
3
Add scalded milk and mix well.
4
Pour small amount over egg yolks.
5
Mix well, then return to milk mixture.
6
Cook in top of double boiler over medium heat until mixture thickens.
7
Remove from heat.
8
Stir in butter and vanilla, then pour into prepared pastry shell.
9
Top with meringue.

1075

kcal

Calories

Fat

157

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 12 ingredients. The key ingredients include: 1 c. confectioners sugar, 1/2 c. chunky peanut butter, 1 (9-inch) baked pastry shell, 1/4 c. cornstarch, and more.

Yes, Peanut Butter Custard 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 Custard Pie

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