Best Peanut Butter Custard Pie Recipes

Peanut Butter Custard Brownie Pie image

Provided by Lora DiGs

Time 30m

Number Of Ingredients 16

1 box brownie mix (I used Pillsbury dark chocolate)
2 c milk
1/4 c butter
1/3 c sugar
4 large egg yolks
1/2 c water
4 Tbsp cornstarch
1/2 tsp salt
4 Tbsp creamy peanut butter
TOPPING
3 oz cream cheese, softend
2 Tbsp confectioners sugar
3 Tbsp creamy peanut butter
8 oz Cool Whip
1/8 c choppd peanuts (optional)
1/8 c mini chocolate chips (optional)

Steps:

1. Prepare brownie mix and pour 1/2 full in a spray pie plate. Bake according to directions just shy by 5 minutes.
2. While brownies are baking, in a medium saucepan bring milk, butter, sugar, and salt to a boil while stirring occasionally.
3. In a medium bowl, whisk water and corn starch until smooth. Then whisk in egg yolks. Pour this mixture into milk mixture over medium heat and whisk until thick.
4. Remove from heat and stir in 4 Tbsp of peanut butter. Put aside.
5. Remove brownies 5 minutes before totally finished baking. Take a large spoon and press brownie mixture into and up the sides of pie plate.
6. Pour in peanut butter custard.
7. Now for the topping. In a medium bowl, mix softened cream cheese with confectioners' sugar and 3 Tbsp of peanut butter. Then fold in Cool Whip until there are no more streaks.
8. Top pie with Cool Whip mixture. Sprinkle with chopped peanuts and chocolate chips. Refrigerate (also good frozen).

Peanut Butter Custard Pie image

Provided by KitchenCraftsnMore

Categories Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

Steps:

Combine ingredients and pour into pastry lined pie plate.
Bake at 450 degrees for 10 minutes.
Reduce heat to 325 degrees and bake for 30-40 minutes longer or till knife inserted in center comes out clean.
Serve with whipped cream, if desired.

Nutrition Facts : Calories 260.3, Fat 10.2, SaturatedFat 3.3, Cholesterol 114.3, Sodium 213.3, Carbohydrate 37.9, Fiber 0.6, Sugar 12.6, Protein 7.8

Peanut Butter Custard Pie image

Provided by SK H

Categories Pies

Time 55m

Number Of Ingredients 16

CRUST
1 pkg peanut butter cookie mix
1 egg
1/2 stick butter
CUSTARD
5 large eggs yolk....save whites for meringue
1 1/4 c whole milk
1 c baileys french vanilla coffee creamer
1/2 c granulated sugar
1 tsp butter
3 Tbsp corn starch
3/4 c peanut butter
MERINGUE
5 egg whites
1 pinch cream of tarter
2 Tbsp sugar

Steps:

1. Preheat oven to 350 degrees.
2. Mix together the peanut butter cookie mixture with the egg and butter. Then take a pie pan and pat the cookie mixture into form a crust. Bake for about 8 to 10 minutes
3. Mix the milk and the Bailey French Vanilla together in a bowl. Take the sugar and the butter and mix together in a sauce pan and add 1/2 of the milk mixture. Heat until warm, BUT DO NOT BOIL.
4. Separate your eggs putting the yolks in one bowl and the egg whites in a metal or glass dish.
5. In the bowl with the remaining milk mixture, add yolks and then stir in cornstarch. Add to warm milk mixture. Cook over medium heat, stirring constantly, until it gets thick
6. Remove from heat and stir in the peanut butter until it is a very smooth consistancy. Pour into cookie pie shell.
7. In a glass or metal bowl place egg whites and cream of tartar. A stand mixer is best to use with the whisk paddle attachment but you can use a hand mixer. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Top the peanut butter pie.
8. Bake for 25 to 30 minutes.