Old-Fashioned Peanut Butter Pie Recipe
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Old-Fashioned Peanut Butter Pie? Yes, please! This recipe takes me back to my grandmother’s kitchen with a peanut butter filling made with meringue and gelatin. Some steps are definitely from the 1950s, but that’s what makes it so delicious!
The great part is, you can use a store-bought graham cracker crust to simplify things. Just focus on the creamy peanut butter filling. It is sweet and delicious, perfect for any peanut butter lover. Because it’s no-bake, you can make it any time of the year.
Ingredients You Will Need
Unflavored gelatin and cold water: They work together to create a thick, smooth filling. The gelatin hydrates with the cold water and helps the filling set.
Egg yolks: These add richness, body, and a smooth texture to the filling.
Sugar: Sweetens the filling.
Salt: Enhances the overall flavor profile. A tiny bit can really make the peanut butter flavor pop!
Creamy peanut butter: Provides the delicious peanut butter flavor.
Vanilla: Adds a touch of sweetness and complexity to the filling.
Egg whites: They get whipped into stiff peaks to lighten the filling and add air.
Graham cracker crust: The base of the pie. It provides a sturdy and delicious platform for the filling.
Whipped topping: The creamy and light counterpart to the rich peanut butter filling.
Why You’ll Love Making Peanut Butter Pie
Delicious and Familiar Flavor: Peanut butter is a beloved flavor, and the pie offers a delightful twist on enjoying it. It’s a familiar taste transformed into a special dessert.
No-bake: The beauty of using gelatin and chilling the pie eliminates the need for an oven, making it a great summer dessert.
Showstopper Appeal: A peanut butter pie is impressive to look at. Topped with whipped cream and maybe a chocolate drizzle, it becomes a beautiful and delicious dessert.
Frequently Asked Questions
My filling is too thick/thin. How can I fix it? If it’s too thick, add a little more milk or water, a tablespoon at a time, until it reaches the desired consistency. If it’s too thin, it may not set properly. You can try adding a little more gelatin that’s been bloomed (softened in hot water).
How do I prevent the crust from getting soggy? Make sure the filling is completely cool before adding it to the crust. You can also try brushing the crust with melted chocolate or white chocolate to create a barrier.
Can I make this pie ahead of time? Yes! Peanut butter pie freezes well. Simply freeze the whole pie, or freeze slices after cutting.
How do I store leftover peanut butter pie? Keep it covered in the refrigerator for up to 3 days. It freezes well too! Wrap it tightly in plastic wrap and then foil for up to a month. Thaw overnight in the refrigerator before serving.
Substitutes and Variations
Chocolate Crust: Swap graham crackers for chocolate cookies or crushed Oreos for a decadent twist.
Nut Butter Alternatives: You can use almond butter, cashew butter, or even sunflower seed butter in place of peanut butter.
Chopped Nuts or Candy: Sprinkle chopped peanuts, chocolate chips, or Reese’s Pieces on top.
Ditch the Crust: For a quicker and healthier option, skip the crust altogether and use a parfait glass or bowl. Layer peanut butter filling, yogurt, granola, and sliced fruit for a deconstructed peanut butter pie experience.
What to Serve with Peanut Butter Pie
Vanilla Ice Cream: A classic pairing! Vanilla ice cream complements the peanut butter flavor without overwhelming it.
Coffee or Tea: A hot cup of coffee or tea can help to cut through the richness of the pie and provide a warm and comforting finish to the meal.
Salty Snacks: For a sweet and salty pairing, consider serving a few pretzels, popcorn, or even a small cheese plate.
Other Recipes You May Enjoy
If you like Peanut Butter Pie, you might also like my Peanut Butter Cookies or my Chocolate Peanut Butter Pudding. This Chocolate Peanut Butter Layer Dessert is also delicious.
Final Thoughts
Peanut butter is one of my favorite flavors and I can’t resist anything with peanut butter in it. This pie is no exception. If you are a peanut butter lover like me, you will love this pie too!
Peanut Butter Pie
Ingredients
- 1 Envelope Unflavored Gelatin
- 1 Cup Cold Water
- 3 Egg Yolks well beaten
- ½ Cup Sugar
- ½ teaspoon Salt
- ½ Cup Peanut Butter creamy
- ½ teaspoon Vanilla
- 3 Egg Whites unbeaten
- ½ tub Cool Whip
- 1 10" Graham Cracker Crust
Instructions
- Combine ¼ cup of cold water with gelatin to soften.
- In the top of a double boiler, stir together egg yolks, ¼ cup of sugar, ¼ cup of cold water, and salt. Add gelatin.
- While over boiling water, beat constantly until thick and fluffy (about 5 minutes). Cool.
- Place peanut butter in a bowl and add remaining ½ cup of cold water gradually. Beat until smooth.
- Add the vanilla to the egg yolk mixture and blend until combined. Then add to the peanut butter mixture and blend until combined.
- Chill until slightly thickened (about 10-15 minutes).
- In another bowl, beat the egg whites until foamy. Add the remaining ¼ cup of sugar gradually and beat until stiff. Fold into the peanut butter mixture.
- Place the mixture into the graham cracker crust and freeze until firm (about 8-10 hours).
- Before serving, top with Cool Whip or other whipped topping.
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