Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 cups graham cracker crumbs

  3. 1/3 cup roasted peanuts -- coarsely ground

  4. 2 tablespoons sugar

  5. 1/4 cup plus 2 tablespoons butter or margarine -- melted

  6. 2/3 cup sugar

  7. 3 tablespoons cornstarch

  8. 1/4 teaspoon salt

  9. 2 1/2 cups evaporated milk

  10. 2 egg yolks -- lightly beaten

  11. 1/2 cup crunchy peanut butter

  12. 1/2 cup peanut butter morsels

  13. 1 teaspoon vanilla extract

  14. 1/2 cup whipping cream

  15. 1 tablespoon sifted powdered sugar

  16. 1/4 teaspoon vanilla extract

  17. 1 tablespoon chopped roasted peanuts

Instructions Jump to Ingredients ↑

  1. Combine first 3 ingredients; stir well. Stir in butter. Firmly press crumb mixture evenly over bottom and up sides of a 9-inch pie plate. Bake at 350 degrees for 8 minutes or until browned. Set aside to cool.

  2. Combine 2/3 cup sugar, cornstarch, and salt in a heavy saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir about one-fourth of hot mixture into beaten egg yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly with a wire whisk, 2 minutes or until thickened and temperature reaches 160 degrees. Remove from heat. Stir in peanut butter, morsels, and 1 teaspoon vanilla. Stir until morsels melt. Pour into prepared pan. Cover and chill pie several hours or until firm.

  3. Beat whipping cream at high speed of electric mixer until foamy; add powdered sugar and 1/4 teaspoon vanilla, beating until soft peaks form. Pipe or spoon whipped cream over pie. Sprinkle with chopped peanuts. Makes one 9-inch pie.


Send feedback