- Average
- Average budget
Ingredients
- 1 9-inch refrigerated ready-to-use piecrust
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1 tsp. salt
- 4 cups whole milk
- 4 large egg yolks, lightly beaten
- 3/4 cup peanut butter (preferably crunchy)
- 3 tbsp. butter, at room temperature
- 1 tbsp. vanilla extract
- Freshly whipped sweetened heavy cream, for serving
- Chopped peanuts, for garnish
Preparation
Step 1
1. Preheat oven to 450 degrees Fahrenheit.
2. Place pie crust in 9-inch pie plate; bake as label directs for one-crust pie shell.
3. In 4-quart saucepan, stir together sugar, cornstarch, and salt.
4. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture.
5. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly.
6. Boil 1 minute, stirring.
7. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.
8. Immediately pour peanut mixture into baked pie shell; press plastic wrap onto surface of filling.
9. Refrigerate pie at least 4 hours or until well chilled and set.
10. To serve, top with whipped cream and garnish with chopped peanuts.