I love to share this recipe...  There is a story behind it...  After my mother and aunt passed away...  I wanted to make one of these pies...  My aunt used to make them for me (I was her favorite) , and had shown me how, but I did not have the recipe.  I called my cousin who had  her recipes and I asked her if I could get it... She told me flat out.. NO...  I'm selling it.  To whom... was not clear, but not to me, to some company or something...  Who knows.  So... anyway...  Around the same time...  I was given the contents of my grandmother's attic, some finished quilt tops, some fabrics and some things she had crochet, some quilt blocks yet to be put in a top, and it was all tied up in brown paper with twine... when I untied it the paper just crumbled in my hands...  It was all my great granny's stuff and she had gone in to a nursing home when I was in the 3rd grade...  in the bundle was this thin "Town Crier Flour" recipe book... and on page 77 was the Peanut Butter Pie recipe... LOL.  I thought... could that be it?  The one Aunt Nita made for me all those times?  So... I made one... and low and behold.. it was my granny's peanut butter pie.

So... when I can share it.. I do...   God was so good to me, how can I not be as good to others who love Peanut Butter Pie!  Pssst... I've never told my cousin.  I figure some day..  or not, I may get the chance to make one and take it to a family thing... and share it!!  So for all of you kids... who didn't have an Aunt Nita who made this pie just for you... ENJOY!


Granny's Peanut Butter Pie

3 Tablespoons corn starch
3/4 cup sugar
1/4 tsp salt
2 cups whole milk
2 egg yolks
1/2 cup peanut butter


Combine sugar, cornstarch and salt.
Add milk, blending till smooths.
Cook in double boiler. When it begins to thicken, pour slowly over slightly
beaten egg yolks. Return to double boiler, and cook until it coats spoon.
Blend in Peanut Butter. When it thickens remove from heat and cool.
Pour into baked pie shell and top with a meringue.
Bake at 325 until golden brown. About 15 minutes.

Pie Crust:
3/4 cup of flour
1/8 teaspoon baking powder
1/4 teaspoon salt
1/4 cup shortening
2 Tablespoons ice water

Sift dry ingredients together, cut in the short, add just enough
water to hold pastry together. Roll out and line pie pan. Prick
with fork, bake in hot oven (450) for about 15 minutes.  Cool


Meringue:  Beat 2 egg whites and 1/4 teaspoon cream of tarter
until stiff peaks, fold in 2 Tablespoons of sugar.

Oh my my....I've had something like this. It's wonderful! I'll have to run a few laps to make up for it, but it's worth it!