I had a leftover pie crust in my fridge from when I whipped up this simple, classic Pumpkin Pie recipe. It was eating me alive knowing that pie crust was sitting, unused, in my refrigerator. I also had this jar of peanut butter sitting there. Peanut butter hasn’t interested me in months, but what did interest me was using up the peanut butter and the pie crust in something sweet and rich and bad for me. So, duh, I made a peanut butter pie!
Fudgy Peanut Butter Pie Recipe:
1/2 cup white sugar
1/4 cup light brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
3/4 cup creamy peanut butter
2 eggs
14 oz. can evaporated milk
1/2 cup half and half
1 pre-made pie crust
Pre-heat your oven to 375-degrees.
Combine the white sugar, brown sugar, cinnamon and salt in a mixing bowl and then add your peanut butter.
Mix in 2 eggs, don’t beat them, just mix until combined.
Add your evaporated milk and mix just until combined, it’s going to be pretty thick, so just be patient getting it combined.
Stir in your half and half until everything is creamy and smooth. The final consistency will be close to a pancake batter.
Pour into your pie crust and then cover the edges with foil.
Bake for 30 minutes and then remove the foil and bake for another 20 minutes. You’ll know it’s done if you slide a toothpick or knife in the center and it comes out clean. Yes, it makes a little ding in your beautiful pie, but I’d rather have a rustic looking pie than an underbaked one!
Top that baby with whipped cream and share it with your friends and family, it is RICH!
It goes REALLY well with a cup of hot coffee. So yeah, I ate it for breakfast. Isn’t that what winter is for? Eating pie for breakfast? Thought so!
What is half and half please
You can find half and half in the fridge section near the milk. It’s half cream and half milk. I hope this helps!