West Virginia Peanut Butter Pie
Creamy peanut butter pie with a rich custard filling, perfect for peanut butter lovers and ideal for family gatherings or casual desserts. Smooth, sweet, and satisfying.
Ingredients
Instructions
- Combine sugar and cornstarch in a heavy pan.
- Combine egg yolks and canned milk and gradually add to dry mixture, stirring well to prevent lumps.
- Cook over medium heat, stirring constantly until thickened.
- Bring to a boil and cook for 1 minute.
- Remove from heat and stir in vanilla and peanut butter.
- Cool slightly.
- Pour into the baked pie shell.
Tips & Substitutions
For a creamier texture, use smooth peanut butter rather than crunchy. If you're looking for a healthier alternative, consider using natural peanut butter with no added sugar. When combining the egg yolks and milk, do so gradually to avoid scrambling the eggs. Be sure to stir constantly while cooking to prevent the mixture from sticking to the pan.
Serving Suggestions
Serve West Virginia Peanut Butter Pie with a dollop of whipped cream on top for added richness. It pairs beautifully with a side of fresh fruit, such as strawberries or bananas, to balance the sweetness. For a more indulgent experience, consider drizzling chocolate sauce over the pie or serving it alongside a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover peanut butter pie in an airtight container in the refrigerator for up to 4 days. To serve chilled, allow it to sit at room temperature for about 15 minutes before slicing. For a firmer texture, you can freeze the pie for up to 2 months; just be sure to wrap it well to prevent freezer burn.
Nutrition & Diet Analysis (per serving)
Each serving of West Virginia Peanut Butter Pie contains roughly 530 calories, with 8g protein, 80g carbohydrates, and 14g fat. It is a good source of protein (15% of the Daily Value) and dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can substitute regular canned milk with almond milk or coconut milk for a dairy-free version. However, keep in mind that the flavor and texture may vary slightly. If using a non-dairy milk, choose an unsweetened variety to maintain a balanced sweetness in the pie.
What can I use instead of cornstarch?
If you don't have cornstarch, you can substitute it with an equal amount of arrowroot powder or tapioca starch. Both alternatives will help thicken the filling just like cornstarch. For a gluten-free option, ensure that your pie crust is also gluten-free.
How can I make this pie more chocolatey?
To add a chocolate flavor, consider mixing in some cocoa powder with the peanut butter before adding it to the filling. You can also top the pie with chocolate shavings or a drizzle of melted chocolate for an extra layer of richness that complements the peanut butter beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).