I know Father’s Day has passed and we all have our sights on the next holiday . . . 4th of July, but I am still thinking about Father’s Day.
You wonder why? Well, because one of my best friends lost her father the day before Father’s Day. My, how I thought of her on Sunday. Then I thought how blessed I am to still have my father with me, and the added bonus of my parents living in the same town.
Not knowing what to get my dad for his big day, I decided to make the peanut butter pie I mentioned in an earlier post. He was enjoying it, and as I left my parents’ house I thought I would share the recipe with you.
I hope you enjoy it as much as he did. While you are at it, make two and give one as a gift. I still think a homemade gift is the best kind of gift one can give and receive.
- 1 baked 9” Pie Crust in pie plate
- ½ cup powdered sugar
- ¼ cup peanut butter (I use creamy but either
- would be fine)
- 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
- Make and bake your pie crust. Let it sit to cool.
- 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.
- In a separate bowl whisk the egg yolks and stir in the milk.
- 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.
- Add another ¼ cup of hot milk and incorporate.
- Then, pour all of the egg mixture back into the milk on the stove and mix together.
- Continue cooking until thickened. (If it gets to thick on you, add a little milk a tablespoon at a time).
- Stir almost constantly until this happens.
- Take off the heat and add the vanilla, peanut butter, and salt. Stir until combined.
- There, you have just made peanut butter pudding from scratch!
- Remove from the pan and place in a bowl and cover with plastic wrap directly on top of the pudding.
- Place in fridge to cool.
- In the meantime, make the crumb mixture.
- Combine the powdered sugar and peanut butter until it looks like little peas.
- Sprinkle the mixture over the bottom of the pie crust.
- Once the pudding mixture cools, dip it out of the bowl and into the pie shell.
- Smooth out and place in the fridge.
- Now you can either add whipped cream (which I like) or Meringue – you decide!
Linked to the following great parties:
Everyday Mom’s Meals Church Supper
Marsha Baker says
Oh Julie – if this is anywhere near as wonderful as your chocolate cream pie..I’M ON IT! Looks so tasty. Thanks for sharing another lovely recipe. How blessed you ARE to have your daddy with you still…me too. =)
Kari Lindsay says
Julie, Julie, Julie! I love peanut butter so, as does my husband…I’m Pinning this to make for later!!!