Bush's Creamy Peanut Pie

This pie is the kind of thing that shows up at a church potluck and disappears before the main course is over.

Five egg yolks, milk, sugar, peanut butter, and cornstarch cook together in a double boiler until the custard thickens into a rich, velvety filling with a subtle peanut flavor that’s more sophisticated than you’d expect.

Pour it into a pre-baked pie shell, chill until set, and slice.

Six ingredients. No baking beyond the crust. Just pure, creamy, peanut butter goodness.

Kitchen Tips

• Use a double boiler and stir constantly. Direct heat will scramble the egg yolks before the custard has a chance to thicken properly.
• Beat the yolks until they’re pale and creamy before mixing with the other filling ingredients. This ensures a smooth custard without lumps.
• Let the pie chill thoroughly in the fridge, at least 3 to 4 hours. Cutting into it too soon gives you a puddle instead of a slice.
• Top with whipped cream and crushed peanuts for an extra layer of texture and flavor.