Southern Peanut Butter Cream Pie
Indulge in the irresistible charm of a Southern Peanut Butter Cream Pie—a decadent dessert that blends creamy, nutty goodness with classic Southern flair. This pie starts with a buttery graham cracker crust baked to perfection, delivering the perfect crunchy complement to the velvety peanut butter filling. The filling, infused with rich peanut butter and a hint of vanilla, is cooked to silky smoothness before being topped with luscious whipped cream made fresh with heavy cream and powdered sugar. A sprinkle of peanuts adds an optional garnish for extra texture. Perfect for holidays, family gatherings, or simply satisfying your sweet tooth, this pie boasts layers of flavor in every bite. Chill for a few hours, slice it up, and treat yourself to this timeless Southern dessert! Keywords: Southern dessert recipe, peanut butter cream pie, easy peanut butter pie, graham cracker crust pie, whipped cream topping.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 2.5 cups Whole milk
- 0.5 cups Granulated sugar
- 3 tablespoons Cornstarch
- 4 Large egg yolks
- 0.75 cups Creamy peanut butter
- 1 teaspoons Vanilla extract
- 1 cup Heavy whipping cream
- 3 tablespoons Powdered sugar
- 2 tablespoons Peanuts (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a glass to press it down evenly.
Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In a medium saucepan, whisk together milk, 1/2 cup of granulated sugar, and cornstarch over medium heat until smooth.
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm milk mixture to the yolks, whisking constantly to temper them.
Pour the tempered egg yolks back into the saucepan with the milk mixture. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
Remove from heat and whisk in the peanut butter and vanilla extract until smooth and creamy.
Pour the filling into the cooled pie crust. Smooth the top with a spatula and let it cool to room temperature. Then refrigerate for at least 4 hours, or until fully set.
In a chilled mixing bowl, whip the heavy whipping cream with powdered sugar until stiff peaks form.
Spread the whipped cream evenly over the chilled pie filling and garnish with peanuts if desired.
Slice and serve for a rich, creamy Southern classic!
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 32.1 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 298 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
