Friday, May 7, 2010

Homemade Peanut Butter Custard Pie

A couple months back I made a No Bake Peanut Butter Pie. I had mentioned in that particular post that I was searching for a Southern Peanut Butter Custard Pie recipe.

I had searched and searched but all I could come up with was a no bake peanut version. Good, but not what I was looking for.

It's no secret that I am sucker for any old fashioned dessert, but good ole creamy meringue and custard style pies seem to be at the top of my list.

Old Fashioned Chocolate and Coconut Cream Pie are my all time favorite pies, but I do have a soft spot for others.

Butterscotch and Peanut Butter being two of them. I don't know what it is but I just love a good old fashioned diner style pie.

I wasn't going to give up my search quite yet, I knew there had to be a recipe out there somewhere just finding it was another story.

I don't know why I didn't immediately think about the Homesick Texan. You see Lisa has the most awesome site! If you haven't paid it a visit you really need to.

The Homesick Texan has old southern favorites and Texas style cooking. That's what Lisa blogs about all the foods she misses and longs for from Texas.

She loves recreating all those famous Texas dishes. I should of known that I would find the recipe that I was looking for there.

I was so excited to see that Lisa made a peanut butter pie with great success. Her post mentions that this used to be one of her dads favorite pie at Gennies Bishops Grill and I can see why.

If you like peanut butter and you love old fashioned pie's, then this is the best of both worlds. My search is over and the peanut butter pie was wonderful.
 

So now I finally have my recipe for an Old Fashioned Peanut Butter Custard Pie. I hope you will try it because you just don't know what you're missing.

These are the ingredients you will need:
flour, 2 eggs, uncooked pie shell, creamy peanut butter, milk, sugar, salt, cinnamon and vanilla extract. cayenne pepper optional ( I did not use)
In a pot, whisk together the eggs, 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, cayenne (if using) and peanut butter.

Meanwhile, poke holes in your pie crust with a fork. Add pie weights or beans to prevent the crust from bubbling up and shrinking. (if using dry beans line the bottom of your pie shell with a piece of waxed paper or foil, then place the beans on top. If not the beans will stick to your pie crust)

Bake at 350 degrees until golden brown, about 15-20 minutes. Remove from oven.

ummm creamy homemade peanut butter pudding. Pour the peanut butter custard into the pre baked pie shell.


To make the meringue: Beat your egg whites with salt and when they start to get fluffy add the sugar.


Look it is all starting to come together.


top with the meringue and bake pie until peaks on the meringue are lightly browned, about 10 minutes.


Homemade Peanut Butter Heaven!!!







Peanut Butter Custard Pie
2 - egg yolks, beaten slightly
1 1/2 - cups of milk
3/4 - cups of sugar
5 - tablespoons of flour
1/4 - teaspoon of salt
1/2 - teaspoon of vanilla
¾ - cup of peanut butter
1/8 - teaspoon cinnamon
1/8 - teaspoon cayenne (optional)
1 - pie crust shell

Meringue ingredients:2 egg whites
1/8 teaspoon of salt
4 tablespoons of sugar

In a 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, cayenne and peanut butter.
Meanwhile, poke holes in your pie crust with a fork and bake it at 350 until it’s brown, about 20 minutes.

Beat your egg whites with salt and when they start to get fluffy add the sugar.

Pour the peanut butter custard into the baked pie shell and top with the meringue.
 Bake pie until peaks on the meringue are lightly browned, about 10 minutes.

Cooks Note: If you do not have great luck with meringue or you do not like meringue, becasue of the egg white. You can substitute with meringue powder. Follow the directions on the can for meringue for pies. I usually double the amount on the Wilton meringue directions.


You can top the meringue with roasted peanuts or a sprinkle of cocoa powder. If you don't like meringue, you can top this pie with whipped cream.


Tina, The Mom in Mommy's Kitchen
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18 comments:

Lizzy said... #

I'm so glad you made this! Isn't it amazing? Next time you should try the cayenne. It doesn't make it spicy...just gives it a really great flavor :-) Happy Mother's day this weekend!

Mommy's Kitchen said... #

Hi Lizzy I wasn't sure what the cayenne would do so I omitted it from the recipe. Since you told me it does not make it spicy I will add it next time. Thank you.

Lisa (Homesick Texan) said... #

What a gorgeous pie! So glad you liked this! And yes, the cayenne just perks it up a bit.

Mommy's Kitchen said... #

Hi Lisa how awesome is this. So excited that you left me a comment on my site. Girl you have a awesome blog I'm a Texas girl and you always get your recipes right on the money!!! I love your newsletter and hearing all your stories that go along with your recipes.

Lynn said... #

This looks so good! My husband would love this pie.

the country cook said... #

That sounds delicious!!! Thanks also for introducing us to the Homesick Texan. As a homesick Texan myself, I look forward to checking it out!

Andrea said... #

wow that look good. Definitely might try it soon. maybe for Mother's Day! :)

nancy huggins said... #

I have been checking out your recipes every time you post a new one and adding ingredients to my shopping list for when we go to grocery store. I am going to be very busy when I have all my ingredients..Love all your recipes

kitchen tables said... #

This is awesome! I am glad that you made peanut butter a star here in your pie! My kids will surely love this.

Moy said... #

I love creamy old fashioned pies also...gotta try this one as it looks so good.

sanjeet said... #

.just gives it a really great flavor :-)
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Derby_Newbie said... #

if you are opting not to use meringue, but to do a whipped cream topping instead, do you have to still bake the peanut butter part of the pie? and if so, for how long? and would you cover it or something?

Tina said... #

I would so no on baking the pie if you are going to use a whipped cream topping. The baking is more for the meringue part of the pie. I have never had it with whipped cream. If you make it that way please lmk how it is.

Anonymous said... #

I have been searching for this recipe for years now!! This is EXACTLY what I've been wanting every time I try a new no bake peanut butter cream pie.

Kristine said... #

Nothing beats a custard style, not to mention peanut butter pie! I just made this tonight, cut me a sample and my filling seems to really run?

Tina Butler said... #

If your pie was runny the only thing I can think of is you didn't cook the custard/pudding long enough. You need to cook it until it is really thick like pudding. Also your meringue could of separated and that will cause it to run into the pudding. That is one reason I use meringue powder.

Kristine said... #

My meringue turned out great, I was glad. I think not cooking it long enough could have been it. It was pretty thick but I was afraid that it was scorching so I took it off. Today the consistancy seemed to be a lot better!

LisaB said... #

Is this a 9" pie? Sounds great!!