Peanut Butter Pie

Whippy, dippy, creamy, dreamy... File this baby under RAPTURE. It's the answer to all your sweet dreams and the very best reason to finish every last bite of veggies on your dinner plate. Treat yourself tonight.

And make it easy on yourself by building the pie around a store-bought crust. Use a homemade recipe if you've got a good one, but know that a pre-made one will get the job done too. Prep the pie as one large whole; or, divvy this recipe into about a dozen individual pies, as we've pictured here. Just cut the dough into smaller circles and tuck them into the wells of a muffin tin.

Yield: 1 pie, or 12 individual ones , Prep time: 45 minutes , Cook time: 25 minutes



1. Prep your pie dough: Mix and roll into a pie tin, and bake according to instructions. Once it is golden brown, remove from the oven and let cool.
2. Now, prep the filling: combine the milk, vanilla, and 1/4 cup of the sugar in a small sauce pan and bring to medium-high heat. In a separate bowl, whisk together the egg yolks, cornstarch, and remaining sugar. When the milk starts to boil, whisk the hot milk into the egg-yolk mixture.
3. Using a fine mesh sieve, strain the hot milk mixture back into the pot and return to medium heat. Whisk together continuously, until it begins to thicken. When the pastry cream starts to come together to a pudding-like consistency, turn off the heat and whisk in 3/4 cup of the creamy peanut butter. Let cool.
4. As the pastry cream cools, whip the cream to stiff peaks in a separate bowl. Slowly pour the honey into the cream, and whisk on the low setting of your electric beaters or stand mixer, until the honey is combined with the cream.
5. Next, fold together the cooled pastry cream and honeyed cream until they are uniformly combined. Spoon into the pie shell and refrigerate right away. 
6. Using the paddle attachment on a stand mixer, combine the remaining 1/4 cup of peanut butter with the powdered sugar. Start with 1/2 cup of powdered sugar and keep adding more until it turns into little pearls when mixed with the peanut butter. Use the pearls to garnish the top of the pie and refrigerate until ready to serve. 

Tips + Tricks

**If you are feeling moved to make your own pie crust, use this one from Bon Appetit magazine. It's our go-to recipe for sweet and savory crusts.