Peanut Butter Pie XIII

Peanut Butter Pie XIII


"This pie is filled with smooth peanut butter custard. Perfect when topped with whipped cream."


2 h 15 m servings 351 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium saucepan, whisk together egg yolks, salt and milk. Cook over low heat, stirring constantly until warm.
  2. In a small bowl combine sugar and flour. Mix well and gradually whisk into milk mixture. Continue to stir mixture constantly until thickened. Remove from heat.
  3. Add vanilla extract and peanut butter to milk mixture. Stir until smooth. Pour into baked pastry shell. Chill for at least 2 hours before serving. Top with whipped cream if desired.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 36 Ratings


I made this for my grandmother's 84th birthday,because she use to love Tippin's peanut butter pie. Their pie had a custard like filling and no chocolate in it. So when I found this recipe I th...

I don't know how many times I have made this pie but it's so yummy! I had another peanut butter pie recipe I used to use but I like this one way better! Thanks Jackie!

Wow! This pie was really good. I added a little extra flour and cooked the filling a little bit longer, and it turned out perfect; not runny at all! Thanks for the great recipe!