Peanut Butter Pie
Prep time
Total time
Author: Michigan from Scratch
Serves: 8
- 1½ cups of Graham Crackers, crushed (about 1 sleeve)
- ⅓ cup of Sugar
- 6 tablespoons of Melted Butter
- ⅓ cup of Sugar
- 2 tablespoons of Corn Starch
- ⅛ teaspoon of Salt
- 2 cups of Milk
- 2 Egg Yolks, slightly beaten
- 2 tablespoons of Butter, softened
- 2 teaspoons of Vanilla
- 1 cup Peanut Butter
- Crush your graham crackers and combine with sugar.
- Melt the butter and pour into the graham cracker/sugar mixture. Use a fork and stir to combine.
- Press the mixture into your pie plate. Make sure the crust goes up the sides to assist the filling.
- Combine sugar, cornstarch and salt into a 2qt. sauce pan.
- In a bowl, combine the milk and egg yolks. Pour the mixture into the sugar/corn starch mixture while whisking to avoid clumps.
- Bring mixture to a boil while whisking constantly. Boil for one minute and remove from heat.
- Add softened butter and vanilla and stir. Add peanut butter and stir until it is well incorporated into the mixture.
- Pour filling into graham cracker crust and chill for at least 2 hours.
Recipe by Michigan from Scratch at https://www.michiganfromscratch.com/peanut-butter-pie/
3.5.3208