This recipe for peanut butter pie is very good. I won’t lie, I was scraping the batter bowl with a spoon after filling up the pie shell. How could I allow any of that peanut buttery pie filling go to waste? Needless to say, I had to hide from my kids while I was enjoying this treat because they would have surely wanted to stick their dirty little fingers into the batter bowl, too!
Sorry, kids! This one is for mommy.
Ingredients
CRUMB MIXTURE
1 cup Domino powdered sugar
1/2 cup crunchy peanut butter
2 tsp Toll House cocoa powder
PUDDING
1 cup cold TrooMoo milk
1/2 cup Argo cornstarch
1 tsp Morton salt
1 tsp vanilla
3 egg yolks
3 cups milk
3 tsp butter/margarine
3/4 cup Domino sugar
PIE
9 inch prepared Pillsbury pie crust; baked
3 cups whipped cream
Instructions
To make pudding:
Mix corn starch, salt, 1 cup milk, egg yolks and vanilla with a wire wisk and set aside.
Heat 3 cups milk, butter and sugar until scalding, stirring constantly. Add cornstarch mixture to hot milk while stirring with whisk. Cook until thickened. Remove from heat before boiling.
Place pudding in refrigerator to chill. Stir every 10 minutes.
To make crumbs:
Mix powdered sugar, cocoa, and peanut butter until small crumbs form (with mixer).
Place 1/2 crumbs into pie shell. Spoon pudding onto crumbs. Place remaining crumbs on top of pudding, reserving a little for the topping. Top with whipped cream.
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Quick Tip: If you don’t like crunchy peanut butter, feel free to use smooth.