Peanut Butter Crunch Pie

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Peanut Butter Crunch Pie has a crunchy layer of peanut butter on the bottom and top. Sandwiched in between is a creamy custard layer. This easy pie is no-bake except for the pie crust.

Slice of Peanut Butter Crunch Pie on a plate.

 

Peanut Butter lovers will have a difficult time not going back for seconds. This pie is wonderfully sweet with lots of peanut butter flavor and the filling is so cool, smooth, and creamy. It’s the perfect contrast to the crunchiness of the peanuts.

This pie is so easy to make for the holidays. It can be made in advance and it keeps well in the refrigerator for days.

Slice of Peanut Butter Pie on a plate.

 

To make Peanut Butter Crunch Pie a quick and easy recipe, a frozen deep-dish pie shell is used. It is baked according to package directions and cooled. Next, chunky peanut butter is mixed with powdered sugar. This two ingredient mixture makes the bottom and top layer of the pie.

A simple custard filling is made from milk, sugar, eggs, cornstarch, and butter.

 

Peanut Butter Pie in a pie plate with slice cut out.

With all the crunchiness, this peanut butter pie is a little different from the typical peanut butter pie and it is wonderfully delicious!

 

More Peanut Butter Pies

Slice of Peanut Butter Crunch Pie on a plate.

Peanut Butter Crunch Pie

Course: Dessert
Cuisine: Southern
Keyword: peanut butter, pie
Prep Time: 20 minutes
Cook Time: 0 minutes
Refrigerate: 4 hours
Total Time: 20 minutes
Servings: 8
Calories: 466kcal
Peanut Butter Crunch Pie has a crunchy layer of peanut butter on the bottom and top. Sandwiched in between is a creamy custard layer. This easy pie is no-bake except for the pie crust.
Print Recipe

Ingredients

  • 1 (9-inch) frozen deep-dish pie crust
  • 1 cup powdered sugar
  • 1/2 cup chunky peanut butter
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 1/4 cup butter, cut into pieces
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 400 degrees. Bake pie shell according to package directions. Cool completely.
  • In a bowl, mix powdered sugar and peanut butter together until crumbly. Set aside.
  • In a heavy saucepan, whisk together milk, granulated sugar, cornstarch, salt, and egg yolks. Heat over medium heat, stirring constantly. Bring to a simmer for a few minutes, until thickened.
  • Remove from heat and stir in vanilla extract and butter. Stir until all of the butter is melted.
  • Sprinkle 1/2 of the peanut butter crumb mixture into the pie crust. Pour filling into pie crust. 
  • Sprinkle remaining crumb mixture on top. Cover and chill at least 4 hours before serving.

Video

Nutrition

Calories: 466kcal

Originally published Sept 25, 2018.

Recipe Source: Off The Eaten Path

Disclosure: This post contains affiliate links.

3 thoughts on “Peanut Butter Crunch Pie

    1. If you don’t use crunchy, it won’t be a peanutbutter crunch pie. I am sure it will be OK if you don’t like crunchy peanut butter though. I plan to use buttermilk instead.

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