I was so exited when the United Way Pie of the Month Club picked Peanut Butter Pie as their pie for September because I love this pie for many reasons.
First, it makes me think of my Aunt Shirley. She always made this pie for the Schwalbe family gatherings, which we devoured.
Secondly, I love making this pie. It is fairly simple to make; a single pie crust, followed by a layer of peanut butter crumbles made with powered sugar and peanut butter, topped with a pudding, whipped cream and then finally more peanut butter crumbles. YUMMY!
And the third reason I love Aunt Shirley’s Peanut Butter Pie is it’s different. Most peanut butter pies have chocolate and are filled to the brim with whipped cream. Aunt Shirley’s version really keeps the focus on the smooth peanut butter and the flaky crust. And in my opinion, that’s right where the focus should be. Enjoy!
Your Favorite Chick from the North – Jill
Peanut Butter Pie
1 9-inch baked pie shell
¼ cup peanut butter
1/3 cup powdered sugar
2 eggs, lightly beaten
2 cups milk
2 tablespoons cornstarch
2 tablespoons all-purpose flour
2/3 cup sugar
dash of salt
1 teaspoon vanilla
1 tablespoon butter
1 8-ounce carton non-dairy whipped topping
- In a small bowl, combine peanut butter and powdered sugar; mix well. Set aside.
- To make pudding, in a medium saucepan, combine eggs, milk, cornstarch, flour, sugar and salt. Mix well. Cook, stirring constantly, over medium heat until thickened and bubbly. Remove from heat; stir in vanilla and butter.
- Spread half of the reserved peanut butter-sugar mixture in the bottom of the baked pie shell.
- Pour pudding over peanut butter mixture; spread evenly.
- Spread whipped topping over pudding.
- Sprinkle remaining peanut butter-sugar mixture over whipped topping.
- Refrigerate pie until serving time.
Makes 6 to 8 servings.