PB2 Peanut Butter Pie
No peanut butter on hand? No worries! This PB2 Peanut Butter Pie is a wonderful alternative. Your whole family will love the taste and you’ll love how easy it is! This peanut butter dessert is a peanut butter lovers dream!
This pie is special.
Why so special?
Well first – it tastes great. My husband loved this pie the first time I ever made it.
Next, it’s just plain easy.
I love baking for family and friends. But I hate dishes that are too fussy and require too much prep.
PB2 Peanut Butter Pie is a big hit and crowd-pleaser, just by name alone. Being able to whip one up with just a few ingredients in no time at all is even more reason to celebrate.
Perhaps most importantly, it’s innovative.
I mean, you’d think there’s no way to improve on Peanut Butter Pie… but you’d be wrong.
This version uses powdered peanut butter (like these super popular Powdered Peanut Butter Cookies) to create a creamy peanut butter filling.
It’s hard to imagine that the handy bottle of powdered peanut butter you’ve been sprinkling into your morning smoothies could easily become a crowd-pleasing dessert.
But it can. I promise.
So do something special and celebrate (easily) with this PB2 Peanut Butter Pie.
Enjoy!
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PB2 Peanut Butter Pie
- Total Time: 35 minutes
- Yield: 6 servings
Description
No peanut butter on hand? No worries! This PB2 Peanut Butter Pie is a wonderful alternative. Your whole family will love the taste and you’ll love how easy it is! This peanut butter dessert is a peanut butter lovers dream!
Ingredients
Filling
- 1 cup sugar
- Pinch of salt
- 1/4 cup powdered peanut butter, such as PB2
- 2 1/2 Tbsp. cornstarch or arrowroot
- 1 (12-oz.) can evaporated milk (about 1 1/4 cups)
Crust
-
1 (6-oz.) ready-to-use graham cracker piecrust or pre-made crust*
Meringue**
- 3 large egg whites, room temperature
- Pinch of salt
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Instructions
- Preheat oven to 350 degrees F.
- Prepare the Filling: Whisk together sugar, salt, powdered peanut butter and cornstarch in a small saucepan. Whisk in milk until smooth.
- Bring to a boil, and cook until thickened, stirring constantly, about 5 minutes. Pour into Crust.
- Prepare the Meringue: Beat egg whites with an electric hand mixer in a clean, dry separate bowl until soft peaks form. (Alternatively, use a stand mixer with whisk attachment.) Sprinkle with salt, cream of tartar, and sugar. Beat until stiff peaks form.
- Spread Meringue evenly over Filling in prepared pie crust using a silicone spatula, sealing to edges of Crust.
- Bake in preheated oven until the top of the pie is lightly browned, about 15 minutes. Remove from oven, and let cool completely. Cover, and chill in refrigerator until ready to serve. Store chilled pie in an airtight container up to 3-4 days.
Notes
*If you’re not a fan of a meringue topping, feel free to use Cool Whip whipped topping here or real whipped cream.
**To prepare a homemade piecrust using graham cracker crumbs, follow this recipe. It would also be yummy to try this in an Oreo cookie crust.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 60 g
- Sodium: 365 mg
- Fat: 13 g
- Carbohydrates: 82 g
- Fiber: 2 g
- Protein: 7 g
Keywords: PB2 Peanut Butter Pie
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