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A Peanut Butter Custard Pie with a slice on a plate, next to a glass of ice-cold milk.
Photo by Getty Images/Tom Kelley Archive
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8 servings SERVINGS
Ingredients
- Pastry for 9-inch single-crust pie
- 1⁄2 cup peanut butter
- 2 cups skim milk
- 2 eggs, separated
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- Whipped topping, optional
- Chopped peanuts, optional
Directions
- Preheat oven to 425 F. Line a 9-inch pie plate with pastry, and crimp edges. Set aside.
- Place peanut butter in a large bowl. Add milk, 1⁄2 cup at a time, beating well after each addition, until mixture is smooth.
- In a medium bowl, beat egg yolks with sugar and salt until light. Add to peanut butter mixture with vanilla.
- In a small bowl, beat egg whites until stiff. Fold into filling mixture.
- Pour filling into pastry-lined pie plate, and bake for 45 minutes, or until filling is set. Cool completely.
- Place a large dollop of whipped topping in center of pie, and sprinkle with chopped peanuts, if desired.
