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+ servings

Peanut Butter Crunch Pie

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.
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


  • 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


  • 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.



Calories: 466kcal