Yoder's Peanut Butter Pie
By: Foodfanataholic
Published: Friday, December 4, 2009 - 12:15am

Ingredients




Pudding Mixture:
1 cup cold milk
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon vanilla
3 egg yolks
3 cups milk
3 teaspoons butter
2/3 cup sugar
Crumb Mixture:
1 cup Powdered sugar
1/2 cup crunchy peanut butter
10 inches baked pie crust
2 cups whipped topping

Preparation

1 Pudding mixture: Mix cornstarch, salt, 1 cup milk, eggs yolks and vanilla with a wire whisk until smooth. Set mixture aside. 2 Heat 3 cups milk, butter and sugar till scalding, stirring constantly. Add cornstarch mixture to hot milk while stirring with a whisk. Cook till thickened. Remove from heat before boiling. 3 Set in refrigerator and chill well. 4 Crumb Mixture: Mix powdered sugar and peanut butter till small crumbs form (with mixer). Place ½ crumbs into pie shell. Spoon chilled pudding on top of crumbs. Place remaining crumbs on top of pudding, reserving a little to sprinkle on top. Top with whipped topping.

About


This recipe is from Yoder's Amish Restaurant in Sarasota, Florida. Since 1975, Mrs. Yoder has been making her famous homemade pies, such as this Peanut Butter Pie. "The secret is in the crust and the fresh fruit fillings," says Mrs.Yoder about her pies.

Comments:
Eyeletkids@yahoo.Com

Recipe came out wonderfully! Thanks for sharing!
chris

Diane,
Ok, using corn starch in pudding isn't the problem.  The chalky texture comes from not constantly stirring the mixture until it boils.  Don't blame the recipe, just stir it more...
Marilyn Gerhard

This recipe is fantastic!  I made two of these pies and gave one to my neighbor,who said it was an "award winning" recipe!! Thanks so much for sharing!!!
Lee

AMAZING!!!!!!!!!!!!!!!!! Thank god someone left the recipe for me to find making my life soooooooooooo much more easier!
Sheri Wetherell

Photo from Flickr user Jamieanne: http://www.flickr.com/photos/jamieanne/
diane white

I just made this and was extremely disappointed with the pudding recipe.  The cornstarch thickened the pudding, but left an unextremely unplesant grainy and chalky quality that would not cook out.  This is a major problem when using cornstarch in puddings.  Tasted okay, but the chalky texture made the pudding unusable and I had to seek out an alternative vanilla pudding recipe to finish out the pie.
Kelly

OMG!!  Thank you for posting this recipe!!  I saw this on Man -vs- Food a while back, and have been DYING to try it out!!!!
Brandy

I just made this and the pudding mixture never thickened and all the cornstarch went to the bottom. I followed the directions and not sure where I went wrong. I used to live in Sarasota and was so excited to come across this recipe, wish it would have turned out right!
Foodfanataholic

Did you stir constantly after you added the cornstarch?
Lori R.

I first made this Thanksgiving 2011, and have made it many times since. Key is to wisk the heck out of it and keep whisking the entire time its cooking