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|Miranda Lambert's Peanut Butter Pie
Contributor: Mary Beth Carney
From: Roswell, GA
Blake's Favorite Pie
Here, Lambert shares the yummy peanut butter pie recipe that husband Blake Shelton craves year-round. Make one this holiday and see if your family doesn't love it, too.
1 9-in. refrigerated ready-to-use piecrust
¾ c. sugar
? 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.