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<strong xmlns:control="control">Peanut Butter Cream Pie</strong></p>

From "My Mom’s the Greatest Cook" by Lynne Zortman
/ Source: TODAY


  • 1/2 cup peanut butter
  • 2 eggs, beaten
  • 1 cup powdered sugar
  • 1/2 cup butter, cut up
  • 1 1/2 cups sugar
  • 1 Tbsp. vanilla
  • 1/2 cup cornstarch
  • 3/4 cup whipping cream
  • 3 3/4 cups milk
  • 9” baked pie crust

DIRECTIONS Cut the peanut butter into powdered sugar until crumbly. Set aside. In large saucepan, combine sugar and cornstarch. Add milk all at once. Cook and stir until bubbly. Cook 2 minutes more. Remove from heat and gradually stir about 1 cup of hot mixture into eggs. Return to saucepan. Cook until nearly bubbly; do not boil. Reduce heat; cook and stir 2 minutes more.

Remove from heat. Stir butter and vanilla into mixture. Sprinkle the baked crust with half of the peanut butter mixture. Mound filling on top. Cover and chill for 1 hour. Beat whipping cream until stiff peaks. Spread over pie filling. Sprinkle with remaining peanut butter mixture. Chill at least 2 hours, store in refrigerator.

TIP: Ihave to add 1 to 2 Tbs. more cornstarch to keep the pie filling from being too runny.