Real Southern Peanut Butter Pie recipe

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Ingredients

¾ cup confectioners' sugar
⅓ cup peanut butter
1 baked (9-inch) pie crust
2 cups milk
½ cup white sugar
⅓ cup all-purpose flour
2 egg yolks, beaten
⅛ teaspoon salt
2 teaspoons butter
1 teaspoon vanilla extract
1 (4 ounce) container frozen whipped topping, thawed

Nutrition Info

388.7 calories
carbohydrate: 46.8 g
cholesterol: 58.8 mg
fat: 19.8 g
fiber: 1.6 g
protein: 7.5 g
saturatedFat: 7.9 g
servingSize: -
sodium: 240.5 mg
sugar: 31.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.

  2. Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.

  3. Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.

Recipe Yield

1 9-inch pie

Recipe Note

This peanut butter pie is the real deal. No pudding or freezing. Any true Southerner knows a real peanut butter pie when they taste it and this is it. This recipe was passed on to me by a chef at a famous inn here in Virginia that served up some of the best pies in the state.

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