Go Back
Salted Peanut Butter Cream Pie
Melissa Hart

Salted Peanut Butter Cream Pie

Peanut butter can make a pie dense enough to stick to the roof of your mouth. A milk custard keeps this filling sliceable and light, while salted peanuts bring back some crunch. Use standard smooth peanut butter; separated natural butter can make the custard oily.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 fully baked 9-inch All-Purpose Flaky Pie Crust cooled
  • 3 cups whole milk
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/2 tsp kosher salt
  • 4 large egg yolks
  • 1 cup smooth conventional peanut butter
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy cream
  • 2 tbsp powdered sugar
  • 1/3 cup chopped roasted salted peanuts

Method
 

  1. Whisk the milk, granulated sugar, cornstarch, salt and egg yolks in a heavy saucepan.
  2. Cook over medium heat, whisking constantly, until the mixture boils, then continue for 1 minute.
  3. Remove from the heat and whisk in the peanut butter, butter and vanilla until completely smooth.
  4. Pour into the crust, press parchment on the surface, and refrigerate for at least 5 hours.
  5. Beat the cream and powdered sugar to soft peaks, spread it over the filling, and add the chopped peanuts in one even layer.