Peanut Butter Cream Pie

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“Posted in reply to a message board request. This recipe is from "The I love Peanut Butter Cookbook" by William I. Kaufman (1965). I cannot vouch for the results, as I have never tried this recipe. Note: Cook Time does not include chilling time.”
1 9inch pie

Ingredients Nutrition

  • 12 cup sugar
  • 12 cup flour
  • 14 teaspoon salt
  • 1 12 cups whole milk, scalded
  • 2 egg yolks, well beaten
  • 12 teaspoon vanilla
  • 12 cup smooth peanut butter (not chunky)
  • 1 cup cold whole milk
  • 1 9-inch baked pie crusts or 8 baked 3.5 inch tart shells


  1. In the top of a double boiler, combine sugar, flour and salt; stir to mix well.
  2. Add a small amount of scalded milk to the flour mixture; stir until smooth.
  3. Add the remaining scalded milk, and cook for 15 minutes, stirring occasionally.
  4. Very slowly pour a small amount (about 1 to 2 Tablespoons) of the cooked mixture into the well beaten egg yolks, stirring as you pour.
  5. Add the egg yolk mixture to the double boiler and cook the mixture 2 to 3 minutes longer.
  6. Remove the mixture from the double boiler and allow it to cool.
  7. When cooled, strain the mixture to remove any lumps.
  8. Add vanilla to cooled mixture.
  9. Place the peanut butter in a small bowl.
  10. Add 1/2 cup cold milk to the peanut butter, whip with a rotary beater until smooth.
  11. Add remaining cold milk and whip again until smooth.
  12. Blend peanut butter mixture into cooled custard mixture.
  13. Pour into prebaked pie or tart shells, chill well until set (at least 2 hours).
  14. Pie may be topped with whipped cream before serving.

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