Description
A creamy, no-bake dessert featuring a buttery crust, smooth peanut butter custard filling, and light whipped cream topping. Perfect for family gatherings, potlucks, or a cozy dessert at home.
Ingredients
1 prebaked 9-inch pie crust (or graham cracker crust)
½–¾ cup powdered sugar
½–1 cup creamy peanut butter
2½–3 cups milk
½ cup granulated sugar
4 Tbsp cornstarch
Pinch of salt
3 large egg yolks
2 Tbsp unsalted butter
1 tsp vanilla extract
1–1½ cups heavy whipping cream
Additional powdered sugar for whipping
Instructions
Make peanut butter crumbles by mixing powdered sugar and creamy peanut butter in a bowl. Reserve most for topping.
Prepare the crust: for graham cracker crust, combine crumbs, sugar, and melted butter, press into pie dish, and chill or bake briefly. For pastry crust, pre-bake and cool.
In a saucepan, whisk milk, sugar, cornstarch, and salt over medium heat. Gradually add beaten egg yolks while stirring constantly. Cook until thickened. Remove from heat, stir in butter and vanilla. Cover surface with plastic wrap and chill.
Whip heavy cream with sugar and vanilla until soft peaks form.
Assemble the pie: layer peanut butter crumbles in crust, pour in custard, fold half the whipped cream into custard, spread mixture into crust, top with remaining whipped cream and reserved crumbles.
Refrigerate at least 4 hours or overnight until fully set.
Notes
Smooth peanut butter ensures a creamy filling.
Chill the pie overnight for best flavor and texture.
Variations: drizzle chocolate on top, make mini pies, add cinnamon, nutmeg, or citrus zest.
Use store-bought whipped topping if preferred.
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 10 minutes (4 hours or overnight)
Nutrition
- Serving Size: 8 slices