Peanut Butter Pie
  • 1 baked 9” Pie Crust in pie plate
Crumb Mixture:
  • ½ cup powdered sugar
  • ¼ cup peanut butter (I use creamy but either
  • would be fine)
Cream Filling:
  • 2 cups milk
  • 2 egg yolks
  • 1 cup sugar
  • ⅓ cup milk
  • ⅓ cup cornstarch
  • ⅓ cup peanut butter
  • 1 tsp. vanilla
  • pinch of salt
  1. Make and bake your pie crust. Let it sit to cool.
  2. In a saucepan on the stove, heat the 2 cups of milk until almost boiling, stirring occasionally so it does not scald on the bottom.
  3. In a separate bowl whisk the egg yolks and stir in the milk.
  4. Combine the sugar and cornstarch and slowly whisk this into the milk/egg mixture. Add ¼ cup of the hot milk to this mixture and stir together.
  5. Add another ¼ cup of hot milk and incorporate.
  6. Then, pour all of the egg mixture back into the milk on the stove and mix together.
  7. Continue cooking until thickened. (If it gets to thick on you, add a little milk a tablespoon at a time).
  8. Stir almost constantly until this happens.
  9. Take off the heat and add the vanilla, peanut butter, and salt. Stir until combined.
  10. There, you have just made peanut butter pudding from scratch!
  11. Remove from the pan and place in a bowl and cover with plastic wrap directly on top of the pudding.
  12. Place in fridge to cool.
  13. In the meantime, make the crumb mixture.
  14. Combine the powdered sugar and peanut butter until it looks like little peas.
  15. Sprinkle the mixture over the bottom of the pie crust.
  16. Once the pudding mixture cools, dip it out of the bowl and into the pie shell.
  17. Smooth out and place in the fridge.
  18. Now you can either add whipped cream (which I like) or Meringue – you decide!
Recipe by Sunflower Supper Club at