In honor of “National Peanut Butter” day, I decided to play around with an old family favorite… The peanut butter pie!
I am really starting to wish that I hadn’t found the list of National Food Day’s, however this one inspired me
I love peanut butter pie, however I find that after a few bites I’m a little overwhelmed with peanut butter. So I decided to make a pie that was more “laced” with peanut butter, than solely BASED upon it. After combing through my favorite pie components, I mixed a little of this recipe with a little of that one and WALLA!
The layer of peanut butter crumbles saddle up alongside the vanilla custard, and both deserve awards for their role of supporting ingredients in my book. I like things to play nicely together (including my children) and this was no exception. I want LAYERS of flavor, not just one that jumps out and takes your palette prisoner.
Soooo let’s get this pie started!
1 9″ baked and cooled pie crust (homemade or purchased)
1/3 cup creamy peanut butter
3/4 cup powdered sugar
3 cups milk
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
3 egg yolks
2 tablespoons butter or margarine
1 teaspoon maple extract
Topping: (you can substitute purchased whipped cream for the below ingredients)
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (I use the clear vanilla to keep the cream white)
In a small bowl, mix together the peanut butter and 3/4 cup powdered sugar with a fork until the mixture forms small crumbles. Set the bowl aside for later.
In a medium sauce pot, blend together the sugar, cornstarch, and salt.
In a separate bowl, mix together the egg yolks and milk. Add this mixture to the sauce pot and whisk together until thoroughly combined.
I must give credit to my ten-year old, Chase, whose hand was in the picture above….he’s my equivalent of a movies “Key Grip”! He was also caught in the act of having super clean fingernails….if you have young boys you understand (2 points for moi)
Bring the milk mixture to a slow boil over medium heat, whisking constantly. Allow the mixture to boil and thicken for two minutes while you continue to stir, then remove from the heat and stir in the butter and maple.
Once the butter is melted and combined, set a sheet of plastic wrap over the top of the custard while it is still in the pot and allow it to cool completely. The plastic will stop the custard from developing what is called a “skin” or film over the top.
Grab your baked pie shell and sprinkle about 2/3 cup of the peanut butter crumbles in the bottom of the crust.
When your custard has cooled COMPLETELY, usually a few hours, pour it slowly over the crumbles. You want the custard to come just below the edge of the crust, so if ya have a little more than you need grab a spoon.
Place another sheet of plastic wrap over the top of the pie and refrigerate for several hours to allow the pie to chill and firm up a little.
Pour the heavy cream, powdered sugar, and vanilla into a mixing bowl and whip on high-speed until your cream develops stiff peaks. (Or substitute with purchased whipped cream)
Add the whipped cream to the top of the pie and garnish with remaining peanut butter crumbles and shaved chocolate if desired.
Drizzle a plate with chocolate or caramel syrup, slice and enjoy!
And now, with my son’s clean hands in tow….we’re off to create another recipe! (He’ll be wanting paid to be my assistant soon)
Modern Mrs. Cleaver