Rosemarie's Peanut Butter Pie

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  • Yield: 8 to 12 servings
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For Peanut Butter Pie Pastry:

1 1/2 cups sifted flour

1/2 teaspoon salt

2 tablespoons of sugar

1/2 cup shortening

2 1/2 to 3 tablespoons of ice cold water

For Pie Filling:

Pinch of salt

2 1/2 cups milk

3 egg yolks

3/4 cup sugar

1/2 cup flour

1 teaspoon vanilla

1/2 cup smooth peanut butter

Baked pie shell (from above)

1 cup cream, whipped

1/2 cup peanuts, roasted


  1. For Peanut Butter Pie Pastry: Preheat oven to 450 degrees.
  2. Sift together flour, salt and sugar. Cut in shortening until it resembles cornmeal. Add water, 1 tablespoon at a time, tossing with fork until moist enough to hold together. Shape into a ball. Wrap in wax paper. Refrigerate 1 hour.
  3. On a lightly floured board, roll out chilled pastry until large enough to line a 9-inch pie pan. Dust top lightly with flour and line pan. Prick all over with fork. Flute edges. Place in freezer 15-20 minutes. Bake 12 to 15 minutes. Cool.
  4. For Pie Filling: Combine egg yolks, salt and milk. Mix well. Place in heavy saucepan and cook over low heat, stirring until warm. Combine sugar and flour, gradually add to milk mixture, stirring constantly until thickened. Boil 1 minute. Remove from heat. Stir in vanilla and peanut butter. Let cool slightly.
  5. Pour filling into cooled pie shell. Chill thoroughly. Garnish with whipped cream and roasted peanuts.