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 medium size 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
2 egg whites
1/8 teaspoon of salt
4 tablespoons of sugar
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.
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.
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
24 comments:
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!
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.
What a gorgeous pie! So glad you liked this! And yes, the cayenne just perks it up a bit.
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.
This looks so good! My husband would love this pie.
That sounds delicious!!! Thanks also for introducing us to the Homesick Texan. As a homesick Texan myself, I look forward to checking it out!
wow that look good. Definitely might try it soon. maybe for Mother's Day! :)
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
This is awesome! I am glad that you made peanut butter a star here in your pie! My kids will surely love this.
I love creamy old fashioned pies also...gotta try this one as it looks so good.
.just gives it a really great flavor :-)
post free classified ads
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?
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.
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.
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?
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.
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!
Is this a 9" pie? Sounds great!!
Sorry, but when do you add the peanut butter? The site (which is much older!) which had originally posted this recipe, also neglected to mention the addition of the peanut butter in the instructions! I get so frustrated to see recipes duplicated, just pull up the same thing over and over when you want something somewhat "unique"!
It states right in the recipe as well as shows in the step by step photos of when to add the peanut butter. See below which I copied and pasted from my full recipe on my blog at the end of the post.
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, cayenne and peanut butter.
My parents owned and operated small town restaurants for many years. In the middle of the last century, (God, that makes me feel old to say that.) eating habits were far different than today. At that time, travelers often stopped for pie and coffee in mid-morning. During that time my parents employed a pastry chef (in those days, we just called them cooks) named Pearl who came to work at 4:00 a.m. and baked pies. She made all of the cream pies (lemon, chocolate, butterscotch, peanut butter, coconut, and banana) from the same custard base, and this recipe is the closest that I've found to duplicating her delicious peanut butter pie. In addition to the two dozen cream pies she baked every day, she also bake at least 6 fruit pies. Most days all the pies were gone by noon. Thank you for sharing this recipe.
Can this be made a day ahead of time and refrigerated
yes you can make this pie ahead of time and refrigerate until ready to serve. I would not make it more than one day in advance.
My pie doesn't look as creamy as yours. Maybe I cooked the custard to long.
Post a Comment