Friday, May 10, 2013

Peanut Butter Pie

The words peanut butter and pie combined should be illegal!  While making it, I knew it was going to be over the top rich and sweet-tooth satisfying.  After one bite, my suspicions were confirmed.  It was ahhhmazing!

I've had Miranda Lambert's recipe from Good Housekeeping Magazine in my drawer for a while now just waiting for the perfect occasion.  (If Blake and Miranda love it, we will too, right?!)  My husband and I celebrated our 3rd anniversary this week and he loves peanut butter and pie.  So, I finally had the perfect occasion!

The night before we got to enjoy a quiet late dinner out while the older kids stayed home with the sleeping baby.  Thank you!  So on the night of, we stayed in and grilled out, one of our favorite things to do!  My awesome hubby picked up the food from Fresh Market.  I love when he goes to the store because he always come back with surprises.  We had turkey burgers (which were actually Greek chicken burgers because the guy behind the counter grabbed the wrong ones, ha!), mozzarella tomato stacks, and sweet potato tortilla chips along with some vino and this pie for dessert.  A great anniversary dinner at home in my mind. :)

The best thing about baking a pie is sneaking a piece the next afternoon with a cup of coffee while the baby naps!  hehe ;)

Here's the recipe!

Peanut Butter Pie


1 9 inch refrigerated ready-to-use pie crust
3/4 cup sugar
1/3 cup cornstarch
1 teaspoon salt
4 cups whole milk
4 large egg yolks
3/4 cup chunky peanut butter
3 tablespoons butter, room temperature
1 tablespoon vanilla extract
whipped cream and chopped peanuts for serving


Preheat oven to 450 degrees.  Place pie crust in 9 inch pie plate and bake according to directions for one pie crust shell.

In a 3 or 4 qt saucepan, stir together sugar, cornstarch, and salt.  In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture.  Heat on medium for 6-7 minutes or until mixture thickens and boils, stirring constantly.  Boil 1 minutes, stirring.  Remove from heat and stir in peanut butter, butter, and vanilla until well blended.

Immediately pour peanut butter mixture into baked pie shell, press plastic wrap onto surface of filling and refrigerate pie for at least 4 hours or until well chilled and set.

Serve topped with whipped cream and garnish with chopped peanuts.

I love you babe.  Cheers to a great 3 years and many more to come!

PS ~ If you love pie, check out my Grandma's Strawberry Pie and Butterscotch Pie!

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