Peanut Butter Pie Recipes

If you’re like me, keen on the history of everything, including food, you’d be interested to know that the peanut is native to Brazil, and arrived into American shores by way of Africa. It was given the name ‘goobers’, which came from the African word ‘ngubi’.

When their cotton crops were decimated by boll weevils, Southern farmers took to growing peanuts on the advice of George Washington Carver, of Tuskegee Institute in Alabama, in the 1800s.

Since Carver was a scientist who was committed to helping the people, he spent many hours creating hundreds of products using peanuts, so that the farmers could earn more. Peanut milk, peanut oil, peanut whipped cream, peanut cheese, cardboard, paper, flour, dyes, sauces, and, of course butter issued forth from his experiments.

Although there’s no hard evidence of him creating the peanut butter pie recipe too, but who knows, he just may have. The first peanut butter brand, Skippy, was sold at the St. Louis Universal Exposition by a concessionaire, as a health food. Its popularity rose quickly and these days more than half of all the peanuts grown in the US are turned into peanut butter.

Combining feather-light peanut butter filling in a crunchy piecrust piled with lots of whipped cream make a great combo, and each creamy bite of the peanut butter pie recipes given below will tantalize your taste buds deliciously.

Rich Peanut Butter Pie

1 unbaked pie shell
1/3 cup peanut butter
1 cup sugar
3 eggs
1 cup corn syrup
1/2 teaspoon vanilla
Fudge sauce topping

Begin by preheating the oven to 400 degrees. Then beat the peanut butter, eggs, corn syrup, sugar, and vanilla in a large sized mixing bowl on medium speed, for about 5 minutes pour the mixture into the pie shell and bake for about 15 minutes. Reduce the heat of the oven to 325 degrees, and bake for another 30-35 minutes, until the filling sets..

Fudge Sauce:
1/3 cup heavy cream
1 oz semisweet chocolate
1 tsp butter

Place a saucepan over low heat, and combine the butter, chocolate, and cream in it. Keep stirring until smooth. Spread this over the warm pie and garnish the edges with chocolate peanuts. Chill the pie so that the sauce hardens.

Chocolate Peanut Butter Pie a la Creme

1, 8-ounce container soy cream cheese
1, 6-ounce packaged chocolate-flavored crumb pie crust
2 oz cream cheese, softened
2 cups confectioner’s sugar
2/3 cup creamy peanut butter
2 tsp vanilla extract
1, 8 oz container non-dairy whipped topping, thawed
½ cup chocolate peanuts

Combine sugar and cheese in a large bowl, beating them until they become smooth. Add the vanilla and peanut butter, and mix until smooth. Fold in the whipped topping and spoon the mix into the piecrust. Chill for about 1-2 hours. Then garnish with with chocolate peanuts.

Crunchy Peanut Butter Pie

1 graham cracker crust, pre-made or store-bought
1 1/2 cups heavy whipping cream
8 oz cream cheese
1/4 cup sugar
1 cup crunchy peanut butter
1 cup confectioner’s sugar

Whip the cream with the sugar in a bowl. Mix the rest of the ingredients in another bowl until smooth, and then fold in the whipped cream until everything is blended well. Pour this mixture into the graham cracker crust and chill for a couple of hours.