American Pie Council

Category Five Peanut Butter Pie


1 1/3 cups finely crushed vanilla wafers
2 TBS sugar
1/2 tsp vanilla
1/3 cup melted butter (unsalted)

Mix all of the ingredients in a bowl until blended; pour into a 9" pie
dish sprayed with Crisco® cooking spray. Press into the bottom and
sides; bake in a 350 degree oven for 8-12 minutes or until lightly
browned. Let cool.

Peanut Butter Filling:

3/4 cup powdered sugar
1/3 cup Jif creamy peanut butter
3 TBS softened butter (unsalted)
1/4 cup chopped peanuts (save small amount for garnish)

Mix first three ingredients in a small bowl. Spread into the bottom of
cooled pie shell and sprinkle with peanuts.


2/3 cup sugar
3 TBS corn starch
1 TBS Pillsbury All-Purpose Flour
1/2 tsp salt
3 cups milk
3 egg yolks, lightly beaten
3/4 cup Jif Peanut Butter
1 1/2 tsp vanilla extract
6 small (.55 oz) frozen Peanut Butter Cups, chopped

In medium saucepan, combine sugar, cornstarch, flour and salt over
medium heat. Gradually stir in milk until smooth; bring to a boil.
Cook and stir for 2 minutes. Remove from heat. Gradually stir in one
cup of hot filling into the beaten egg yolks. Return all to saucepan,
stirring constantly. Return to a boil; cook and stir for 2 minutes.
Remove from heat. Add vanilla and peanut butter. Let cool, fold in 5
chopped peanut butter cups. Pour into cooled pie shell. Garnish with
whipped topping and remaining chopped peanut butter cups and
remaining chopped peanuts.