Old Fashioned Peanut Butter Pie and Never Fail Pie Crust Recipe
Never Fail Pie Crust
- 3 c. plain flour
- 1 1/4 c. very cold or frozen butter cut in small chunks
- 1 egg
- 1/2 c. ice water
- 2 tsp. salt
- 1 tsp. vinegar
Mix flour, butter, and salt. Either pulse a bit with a food processor or use a pastry blender until the texture of cornmeal. Beat together water, eggs and vinegar. Mix well. Combine with flour mixture. Mix until just incorporated. Over-mixing pie crust makes it tough. Divide into thirds and pat out in freezer bags. I shake a little flour in my bags. Chill before rolling into crust or you can freeze until you’re ready.
Makes 3 (9-inch) single crusts
When you make your pie crusts for pies like peanut butter pie, prebake the shells. Roll them out on a floured surface and fold them in quarters. Put the folded crust in the pan and unfold it then turn the edges under and flute them. Prick the dough in five or six places with a fork so the crust doesn’t puff up too much. Put dried beans in the bottom as weights and lay a strip of foil over the edge to keep it from over browning. Bake for ten-fifteen minutes at 375. You can remove the foil strips and beans about five-ten minutes in.
Keep the beans for the next time you bake.
There are a lot of peanut butter pie recipes out there. I like the custard pie. It’s a bit more work than cream cheese and peanut butter, but it really is superior. Cut the slices small, it’s extraordinarily rich.
Old Fashioned Peanut Butter Pie
- 1 cup sugar
- 3 rounded tablespoons flour
- 1/8 teaspoons salt
- 3 egg yolks reserve whites for meringue
- 2 cup whole milk
- ½ cup peanut butter
- 1 tablespoons butter
- 1 teaspoons vanilla
- 1 prebaked pie shell
- 3 egg whites
- 2 teaspoons sugar
- pinch of cream of tartar
How to make it
In a large saucepan, combine sugar, flour, salt and egg yolks, adding a little milk and stirring constantly until you have a thick, smooth paste. Add the rest of the milk slowly, continuing to stir until all is blended. Stir in peanut butter, butter and vanilla and cook over medium heat, stirring constantly (nonstop stirring is critical to this recipe). When the mixture starts to thicken, lower the heat and cook slowly, continuing to stir until filling is the consistency of pudding. Pour filling into prebaked, cooled pie shell
Preheat oven to 300 degrees. In a large mixing bowl with an electric mixer, beat egg whites with sugar and cream of tartar until very thick, stiff peaks form. Spread on top of pie and bake at 300 degrees until meringue is lightly browned. If you prefer, you may bake the pie without the meringue and top with whipped cream or refrigerated topping after it has cooled.