Peanut Butter Custard Pie Recipe

The rich, creamy filling of this pie – peanut butter, skim milk, eggs, sugar, salt, and vanilla – is baked in a pastry shell, then cooled and topped with whipped topping and chopped peanuts.

Winter 2018

  • 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

Yield: 8 servings

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• 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


1. Preheat oven to 425 F. Line a 9-inch pie plate with pastry, and crimp edges. Set aside.

2. Place peanut butter in a large bowl. Add milk, 1⁄2 cup at a time, beating well after each addition, until mixture is smooth.

3. In a medium bowl, beat egg yolks with sugar and salt until light. Add to peanut butter mixture with vanilla.

4. In a small bowl, beat egg whites until stiff. Fold into filling mixture.

5. Pour filling into pastry-lined pie plate, and bake for 45 minutes, or until filling is set. Cool completely.

6. Place a large dollop of whipped topping in center of pie, and sprinkle with chopped peanuts, if desired.