Bev's Peanut Butter Pie

8 servings Prep: 15 m Cook: 40 m Total: 55 m Intermediate
Bev's Peanut Butter Pie
MawMaw remembers as a young girl, her neighbor Mr. Dudley grew peanuts in Louisiana. Peanuts in Louisiana is not a common crop, so it was fun to see how this crop was grown. The peanut is unusual because it flowers above the ground, but fruits below the ground. Typical misconceptions of how peanuts grow place them on trees (like walnuts or pecans) or growing as a part of a root, like potatoes. Mr. Dudley, your typical friendly Cajun farmer, was always willing to share his crop. This creamy peanut butter pie with a custard base is perfect for any occasion.

Ingredients

  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1/4 tsp salt
  • 1 1/4 cup milk
  • 2 eggs
  • 1/2 cup chunky peanut butter
  • 2 tbsp vanilla
  • 1 pie shell
  • whipped cream

Step-by-Step Instructions

  1. Bake pie shell according to package directions. Or from www.robinhood.com - To Bake Blind (Bake an Empty Pie Shell)…Cut a 12" circle of parchment paper or aluminum foil. Fit into pie shell. Fill with pie weights or dried beans (about 4 cups). Bake at 425°F for 10 to 15 minutes or until set. Cool slightly; remove beans. Prick with fork. Bake at 350°F for 15 to 20 minutes longer or until golden brown. Cool completely.
  2. In a medium heavy duty pot, blend the sugar, cornstarch, and salt.
  3. Add the milk and eggs and cook over medium heat, stirring constantly, until thick (about 10-15 minutes). The mixture should coat the back of a spoon. Remove from heat and chill completely in the refrigerator.
  4. Once the custard mixture is fully cooled, add the peanut butter and vanilla. Beat with a mixer until creamy and smooth, about 2-3 minutes.
  5. Pour into the cooled pie shell and garnish with whipped cream. Chill for at least 2 hours before serving to allow the filling to set properly.

Common Problems and Solutions

Q: Why is my custard lumpy?

A: Make sure to blend the dry ingredients (sugar, cornstarch, salt) thoroughly before adding the liquids. Stir constantly while cooking over medium heat to prevent lumps from forming. If lumps do form, you can strain the mixture before chilling.

Q: Can I use smooth peanut butter instead of chunky?

A: Yes, smooth peanut butter works fine and will give you a creamier, more uniform texture. Use the same amount.

Q: Why is my filling runny?

A: The custard needs to cook long enough to fully activate the cornstarch. It should coat the back of a spoon before you remove it from heat. Also, make sure the filling is completely chilled before serving—at least 2 hours in the refrigerator.

Tips and Techniques

Make sure the custard is completely cooled before adding the peanut butter, or it may become too thin. For best results, chill the pie overnight before serving. The pie can be made a day ahead, making it perfect for potlucks and gatherings.

Ingredient Substitutions

  • chunky peanut butter: smooth peanut butter
  • whipped cream: Cool Whip or meringue topping
  • store-bought pie shell: homemade pie crust

Equipment Needed

  • medium heavy duty pot or saucepan
  • whisk or wooden spoon
  • electric mixer
  • pie weights or dried beans (for blind baking)

Historical Context

Peanut butter pie is a classic Southern dessert that became popular in the mid-20th century when peanut butter was a pantry staple. Louisiana has a small but proud peanut-growing tradition, particularly in the northern parishes.