Bev’s Peanut Butter Pie

  • Yield : 8
  • Servings : 8
  • Prep Time : 25m
  • Cook Time : 30m
  • Ready In : 55m
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MawMaw remembers as a young girl, her neighbor Mr. Dudley grew peanuts. 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 friendlyCajun farmer, was always willing to share his crop.


  • 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 baked
  • whipped cream


Step 1

Bake pie shell according to package directions.

Or from - 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.

Step 2

In a medium heavy duty pot, blend the sugar, cornstarch, and salt.

Step 3

Add the milk and eggs and cook over medium heat until thick. Chill.

Step 4

Add the peanut butter and vanilla to the cooled mixture. Beat with a mixer until creamy.

Step 5

Pour into a baked pie shell and garnish with whipped cream.


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