Peanut Butter pie is heavenly. I don’t like the kind with cream cheese. I love the old fashioned way of making a peanut butter custard and I’m definitely an extra crunch peanut butter girl. You can top this with meringue, cool whip or just leave it as is. It’s delicious every way!
I’ll share a whole wheat pie crust recipe soon, but for now it’s quicker and easier to just buy a store bought pie crust. You may even be able to find a whole wheat one.
Old Fashioned (Healthier) Peanut Butter Custard Pie
Course: DessertCuisine: AmericanDifficulty: Easy8
servings5
minutes20
minutes359
kcal9
42
19
Ingredients
2 egg yolks
1 1/2 cups of milk (I used unsweetened vanilla almond milk)
3/4 cups of sugar
5 tablespoons of whole wheat pastry flour
1/4 – teaspoon of salt
1/2 teaspoon of vanilla
Ā¾ cup of peanut butter (I love crunchy)
1/8 teaspoon cinnamon
1 pie crust shell
- Meringue ingredients (or use cool whip)
2 egg whites
1/8 teaspoon of salt
1/8 teaspoon of cayenne* optional
4 tablespoons of sugar
Directions
- In a medium size pot, whisk together the egg yolks, milk, sugar, flour and salt. While stirring, cook on medium heat until it bubbles and thickens, about five to 10 minutes.
- Remove from heat and stir in the vanilla, cinnamon and peanut butter.
- Meanwhile, poke holes in your pie crust with a fork and bake it according to directions.
- Beat your egg whites and salt on medium high and when they start to get bubbly slowly add the sugar one tablespoon at a time while beating on high. Beat until stiff peaks form when you lift the beaters out of the egg whites.
- Pour the peanut butter custard into the baked pie shell and top with the meringue. You can peak the meringue by using the back of a spoon and lifting quickly upward.
- Bake pie until peaks on the meringue are lightly browned, about 10 minutes.
- If using cool whip instead of meringue, look the peanut butter filling cool and then top with cool whip and refrigerate. No need to bake.
Notes
- Nutrition calculated using a 9 inch pie crust and making the meringue topping.
