Miranda Lambert’s Peanut Butter Pie

Miranda Lambert’s Peanut Butter Pie

She may be Hell on Heels, but the bite-sized spitfire blonde Miranda Lambert also has a sweet side. This peanut butter pie is said to be a favorite Thanksgiving dessert. 

David A. Keeps

David A. Keeps

Active time 35 minutes Total time 40 minutes plus chilling Makes 10 servings

1 9-in. refrigerated ready-to-use piecrust

¾ c. sugar

⅓ c. cornstarch

1 tsp. salt

4 c. whole milk

4 lg. egg yolks, lightly beaten

¾ c. peanut butter (preferably crunchy)

3 Tbsp. butter, at room temperature

1 Tbsp. vanilla extract

Freshly whipped sweetened heavy cream, for serving

Chopped peanuts, for garnish

1. Preheat oven to 450°F. Place piecrust in 9-in. pie plate; bake as label directs for one-crust pie shell.

2. In 4-quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.

3. Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.

4. To serve, top with whipped cream and garnish with chopped peanuts.

Each Serving (PIE ONLY) About 400 calories, 10 g protein, 39 g carbohydrate, 24 g total fat (9 g saturated), 2 g fiber, 97 mg cholesterol, 480 mg sodium.

Kate Mathis

Kate Mathis

This story originally appeared in the November 2012 issue of Good Housekeeping.

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