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Creamy Peanut Butter Pie slice with peanut butter custard on a white plate
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Peanut Butter Pie with a Graham Cracker Crust
Prep Time
4 hrs
Cook Time
10 mins
 
This homemade Peanut Butter Pie is based off my dad’s Peanut Butter Surprise Pie recipe and it’s full of rich peanut butter flavor, sweet honey and a hint of chocolate. It’s a peanut butter lover’s dream dessert!
Course: Dessert
Cuisine: American
Keyword: peanut butter pie
Servings: 10 -12 slices
Author: Michelle
Ingredients
Crust
  • 2 cups graham cracker crumbs
  • 8 Tbsp butter, melted
  • 1 Tbsp honey
  • 1/2 cup mini chocolate chips (I used semi-sweet, however you can use whatever chocolate you want—dark, milk, etc.)
Filling
  • 2 1/2 cups milk (2% is what I used)
  • 1/3 cup honey
  • 1/4 cup cornstarch
  • 4 egg yolks
  • 3/4 cup creamy peanut butter (I used all natural)
  • 1 Tbsp butter
  • 1 tsp vanilla
  • pinch of salt (about 1/8-1/4 tsp)
Whipped Cream
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar (alternately, you could substitute honey or maple syrup)
  • 1 tsp vanilla extract
Topping
  • chocolate shavings, if desired
Instructions
  1. Mix graham cracker crumbs, honey and melted butter together. Once combined, press into a 9” or 10” pie plate (I used a deep dish 9” plate). Sprinkle chocolate chips over the top of the crust. Set aside.
  2. In a medium saucepan over med-low heat, whisk milk, honey, cornstarch, and egg yolks together, until it begins to boil and thickens (about 10 minutes).
  3. Remove from the heat and whisk in peanut butter, butter, vanilla and pinch of salt.
  4. Allow the custard to sit for 5-10 minutes, giving it a chance to cool slightly.
  5. Pour the custard over the crust, smoothing in an even layer. Refrigerate for 2-3 hours, or until the custard has chilled. Once the custard is chilled, make the whipped cream.
  6. Whip heavy whipping cream on med-low speed until soft peaks form. Add in powdered sugar (or honey/maple syrup) and vanilla extract and whip until it’s the consistency of whipped cream (stiff peaks).
  7. Spread the whipped cream over the top of the cooled custard, and top with chocolate shavings.
  8. Serve immediately or refrigerate until ready to serve.
  9. Enjoy!
Recipe Notes

(Also, side note—when I shot these photos, it was one of those it’s-so-hot-we’re-all-going-to-melt-and-maybe-pass-out-from-the-heat days, thus I froze the slice of pie before shooting the pictures, otherwise you would have seen a pile of filling and crust on the plate. When you make this, the pie filling will be a bit looser—that’s exactly how it should be! 😊)