Southern Peanut Butter Cream Pie Recipe

Name: Southern Peanut Butter Cream Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1 (9-inch) prepared pie crust; 1/4 cup cornstarch; Egg Yolks; 1/4 teaspoon salt; 1/4 cup (1/2 stick) unsalted butter; 1 cup packed light brown sugar; 3 cups whole milk; 1 teaspoon vanilla extract; 1 cup creamy peanut butter; 3 large egg whites; Cream Of Tartar; 1 cup granulated sugar

Indulge in the ultimate Southern comfort food: a decadent peanut butter cream pie! This rich and creamy pie features a luscious peanut butter pudding filling, topped with your choice of fluffy meringue or light whipped cream. A perfect blend of sweet and nutty, this recipe is as classic Southern as it gets. Get ready to impress your family and friends with this unforgettable dessert!

Prep Time 20 mins

Cook Time 40 mins

Calories 504 kcal

Protein 19g

Rating 3.2 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Southern Peanut Butter Cream Pie

1 (9-inch) prepared pie crust
1/4 cup cornstarch
Egg Yolks
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
1 cup packed light brown sugar
3 cups whole milk
1 teaspoon vanilla extract
1 cup creamy peanut butter
3 large egg whites
Cream Of Tartar
1 cup granulated sugar

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How to Make Southern Peanut Butter Cream Pie

**Make the Peanut Butter Filling:**
In a medium saucepan, whisk together 1/4 cup cornstarch, 2 large egg yolks, 1/4 teaspoon salt, 1/4 cup (1/2 stick) unsalted butter, and 1 cup packed light brown sugar.
Gradually whisk in 3 cups whole milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes.
Remove from heat and let cool for 15 minutes, stirring occasionally to prevent a skin from forming.
Stir in 1 teaspoon vanilla extract and 1 cup creamy peanut butter until well combined.
Pour the filling into your prepared pie crust.
**Make the Meringue (Optional):**
In a clean, dry mixer bowl, beat 3 large egg whites and 1/2 teaspoon cream of tartar until soft peaks form.
Gradually add 1 cup granulated sugar, beating on high speed until stiff, glossy peaks form.
Beat in 1 teaspoon vanilla extract.
Spread the meringue evenly over the peanut butter filling, sealing the edges to the crust.
Bake in a preheated 400°F (200°C) oven for 10-12 minutes, or until the meringue is lightly golden brown.
**Assemble and Chill:**
If using whipped cream instead of meringue, simply top the cooled peanut butter filling with 2 cups of whipped cream.
Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely before serving.