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Peanut Butter Custard Pie Recipe

Author Photo
By Traci Smith | Dec 20, 2017

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A Peanut Butter Custard Pie with a slice on a plate, next to a glass of ice-cold milk.
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  • 8 servings



  • 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


  • 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.

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