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Aug 24, 2013 06:33 AM

Peanut butter pie recipe

When I was a teenager, I waitressed at a restaurant that served peanut butter pie. It was served warm, was baked, and had the texture of say, a buttermilk pie or a soft cookie pie. Ive never been able to replicate it or find a similar recipe and everything that I've found tend to have cream cheese and whatnot (nothing against cream cheese!). Has anyone had something similar and do you ave a recipe?

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  1. I would use the "Toll House Cookie Pie" as a guide, but sub peanut butter cookie ingredients instead of chocolate chip cookie ingredients.
    I'm pretty sure some experimentation will be needed unless someone can say how to do this. (Turn cookie into a cooked custard-cookie concoction that isn't just a raw dough copy?)

    1 Reply
    1. re: BangorDin

      This will not give the light texture requested.

    2. The only PB pie I had that didn't have cream cheese was a no-cook one made with cool whip. Ill take the cream cheese any day, LOL.

      I know you said no to the cream cheese but if all else fails you should really try this recipe. A friend made it for my son and we all loved it. Great texture and just the right ratio of chocolate to PB.
      Warning-the link starts with a sad story..

      And I booked marked this one early this spring and have been dying to make for my son, the PB freak. Again, it does have cream cheese.

      2 Replies
      1. re: foodieX2

        foodieX2, do you use "natural" peanut butter for that recipe or the regular supermarket stuff?

        1. re: bmorecupcake

          Regular super market. My friend who made the first link tried it with her homade peanut butter but it separated once the pie started to warm up. I am sure if you keep the pie very cold natural would be fine.

      2. Pillsbury: The Complete Book of Baking has a very good recipe called "Peanut Butter Lovers' Pie." My peanut-butter loving husband adores this, and me (the peanut-butter tolerating wife) likes it too. It's a one-crust pie with a texture a bit firmer than a buttermilk pie but still soft. The ingredients are eggs, brown sugar, peanut butter (creamy or chunky, your choice; I prefer creamy), corn syrup, vanilla and evaporated milk. The key to the method is beating the egg whites to stiff peaks and folding them into the rest of the filling.

        Edited to say that I found the recipe online:
        I use light corn syrup instead of dark.

        1 Reply
        1. re: shaja

          I'll bet that's probably exactly what the OP is looking for. I hope Rach5138 sees this.

        2. I found this recipe online but have never tried it:

          I am not a fan of cream cheese in desserts so I will definitely add this to my recipe collection to try for a work event. Also, if you do an internet search for peanut butter custard pie, you'll come up with more options that don't have cream cheese.

          1 Reply
          1. re: Jambie

            Thank you everyone! I will give this a try and report back. My husband loves peanut butter but I will confess, this particular obsession is mine. Thanks again!

          2. My grandmother's recipe

            Pie crust (use a regular pastry crust, as cookie- or graham-cracker crust is too sweet)

            1/3 cup peanut butter
            1/2 cup confectioner's sugar, cut together with a knife until it looks like crumbs.

            Homemade vanilla pudding (yes, it HAS to be homemade)

            whipped cream (don't be putting any of that coolwhip crap on this pie!)

            Put 3/4 of the peanut butter mixture in the bottom of the crust.

            Add the vanilla pudding and smooth the top

            Cover with lightly-sweetened whipped cream, and garnish with the reserved 1/4 of the peanut butter mixture.

            Refrigerate several hours. (the pudding soaks into the peanut butter mixture)

            Really simple, very light, and really delicious.

            1 Reply
            1. re: sunshine842

              Thanks for sharing. We recently were in Richmond, VA and saw signs for peanut butter pie everywhere, so we made this one when we got back home:

              This recipe tastes very good, like a better Reese's Peanut Butter Cup, but it's far too rich. We're eating it three spoonfuls at a time (poor us.)