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Peanut Pie

Total Time

Prep: 30 min. + cooling Bake: 15 min.


8 servings

Peanut butter makes this rich pie an extra special treat. It is fancy enough to serve to company.—Armetta Keeney, Carlisle, Iowa


  • 3/4 cup confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 1 pie pastry (9 inches), baked and cooled
  • 2/3 cup plus 3 tablespoons sugar, divided
  • 1/3 cup plus 1 tablespoon cornstarch, divided
  • 3 large eggs, separated
  • 2-1/2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup water


  1. Place confectioners' sugar in a bowl. Cut in the peanut butter with a pastry blender until crumbly. Set aside 2 tablespoons for garnish. Sprinkle remaining crumbs into the pie shell.
  2. In a saucepan, combine 2/3 cup sugar, 1/2 cup cornstarch, egg yolks and milk; cook over medium heat until mixture thickens. Remove from the heat; add butter and vanilla, stirring until the butter melts. Pour into pie shell.
  3. In a small saucepan, combine remaining sugar and cornstarch with water; cook over low heat until thickened. Cool slightly. Beat egg whites until stiff; fold in cornstarch mixture. Spread meringue over the hot filling, sealing to edges. Sprinkle reserved peanut butter mixture over top. Bake at 350° for 12-15 minutes or until golden brown.

Nutrition Facts

1 piece: 466 calories, 22g fat (9g saturated fat), 103mg cholesterol, 266mg sodium, 58g carbohydrate (37g sugars, 1g fiber), 10g protein.

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