Old Fashioned Peanut Butter Pie

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Photos by DiAne Gates

Summer events call for a luscious, cold something-or-other that looks gorgeous on the picnic table. What’s better than creamy vanilla pudding over yummy peanut butter pie, topped with real whipped cream. Made one for y’all last night and sharing this recipe calls me to enjoy the left-overs. Yummy!

This is a do-ahead dessert that takes a little time to prepare, but if you follow the recipe ingredients you can make this one up to two days ahead. No cheating with the whipped cream or it won’t work. However, you can take some short cuts—won’t be as good—but it’s quicker. You can substitute a store bought pastry shell and a big package of store bought pudding mix. But please use the cook and serve mix…no instant stuff. Here’s the bona fide original recipe by DiAne.

DiAne’s Peanut Butter Pie

Peanut Butter Pie


Pie Crust:

1 ½ cups flour

1/2 teaspoon of salt

6 tablespoons of cold, real butter (cut in small cubes)

2 tablespoons of peanut butter (I like the chunky kind)

4 to 5 tablespoons of cold water


Pie Filling:

1/2 to 2/3 cup of peanut butter (either smooth or crunchy)

1/2 cup powdered sugar

1/2 cup chopped peanuts


Vanilla Pudding:

1/2 cup sugar

3 tablespoons cornstarch

3 cups heavy cream

4 large egg yolks

1 tablespoon unsalted butter

1 tablespoon vanilla extract


Whipped Cream:

1 ½ cups of heavy cream

1/3 cup of Mascarpone cheese (softened)

½ cup of confectioners’ sugar

2 teaspoons vanilla


Pie Crust:

Mix flour and salt, add cold butter cubes and peanut butter, Use either your fancy Cuisinart, a pastry cutter, fork, or your fingers.  This mixture should be blended to a coarse, crumbly one. Add water one tablespoon at a time and stir ‘til water is absorbed and dough sticks together.

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