“Because someone we love is in Heaven, there’s a little bit of Heaven in our home.”
Have you ever had something that reminded you so much of a loved one who has passed? Maybe it’s a physical item, or something you see or smell, or maybe its like this…a pie! This is the most amazing peanut butter pie, and every time I ate it while growing up, I knew it was made with pure LOVE!
Aunt Jill had a heart of gold and a smile that could span for miles and miles. (I know, I know…she isn’t displaying it here in her glam shot, but trust me, it was amazing!) I like to think I got a little of my love for humor from her as well, because if you knew her, you knew that little snarky giggle of hers when she was up to no good.
When it was time for a family gathering, there was only one request from everyone…”Aunt Jill, can you make your peanut butter pie?!” It’s not an easy pie to whip up, but some how, Aunt Jill perfected it every single time she made it.
I went on a hunt, and with the help of my Mom, I was able to recreate the recipe for this delicious sweet treat! I encourage you to try it out, but I have one small request…when you share it, please reference it as “Aunt Jill’s Peanut Butter Pie”. Aunt Jill may be gone from Earth, but her memory can continue on!
Aunt Jill’s Peanut Butter Pie
Materials
Crust
- 1 9 inch baked pie crust
Peanut Butter Crumbles
- 1/2 cup Peanut Butter
- 1 cup Powdered Sugar
Custard
- 2 cups Milk
- 2 Egg Yolks
- 2 tbsp + 1 tsp. Flour
- 2 tbsp + 1 tsp. Cornstarch
- 1/2 cup Sugar
- 1/2 tsp Salt
- 3 tbsp Peanut Butter
- 1 tsp Vanilla
- 1 tbsp Unsalted Butter (Softened)
Meringue
- 3 Egg Whites (at room temperature)
- 1/4 tsp Cream of Tarter
- 6 tbsp Sugar
- 1/2 tsp Vanilla
Instructions
Crust
- Bake your pie crust according to the package directions and allow to cool completely.
Crumbles
- Combine the 1/2 cup of peanut butter with the 1 cup of powdered sugar to make the crumbles.
- Sprinkle half of the crumbles on the cooled pie crust. Reserve the other half for later.
Custard
- Combine 1/2 cup sugar, 2 tbsp. + 1 tsp. of flour, 2 tbsp. + 1 tsp. of cornstarch, 1/2 tsp. of salt into a small mixing bowl.
- Add approximately 1 ounce of milk to the dry mixture from above. Stir until you form a thickening agent.
- Heat the remaining 1 cup +7 ounces of milk in a saucepan over low to medium heat, stirring constantly. Heat until the mixture begins to simmer or has thickened (~10-15 minutes).
- Slowly add in the thickening mixture and continue to stir constantly. Bring the mixture back to a simmer/heated through.
- Beat 2 egg yolks in a small mixing bowl. (Continue to stir your custard mix.)
- Drizzle a few tablespoons of the hot custard mixture over the egg yolks and beat together.
- Slowly add the egg yolks into the remainder of the custard mix and continue to stir constantly.
- Bring the custard mixture back to a simmer/heated through and then remove from heat.
- Add 1 tsp. of vanilla, 1 tbsp. of unsalted butter, and 2 tbsp. of peanut butter.
- Allow the mixture to cool, but you don't want it to set. Stir a few times as the mixture is cooling.
- Once cooled, pour the custard mixture over the pie crust and crumbles.
Meringue
- In a mixer, beat 3 egg whites and 1/4 tsp. of cream of tarter until foamy.
- Slowly add 6 tbsp. of sugar (1 tbsp. at a time) on a low mixing speed.
- Add in 1/2 tsp. of vanilla.
- Once all the sugar and vanilla has been added, beat on high mixture until stiff peaks form. (This will take awhile, so it's ok to walk away from your mixer for a few minutes.)
- Spread the meringue over top the custard.
- Top with remaining peanut butter crumbles.
- Bake at 400 degrees for 10 minutes or until the meringue is evenly golden brown.
- Cool before serving.
- Store covered in the refrigerator.
In memory of Jill Cool Campbell
1/5/1968 – 10/21/2016