If you’re looking for a dessert that feels like a warm hug but tastes like a gourmet bakery find, this recipe for my peanut butter sour cream pie is your new best friend. It strikes that elusive, magical balance between the silky wobble of a custard and the dense, velvety decadence of a cheesecake.
The Secret to the Perfect Texture: Why 1/3 Cup is the Sweet Spot
Sometimes people think “more is better” with peanut butter, but 1/3 cup is actually the magic number for this specific peanut butter sour cream pie.
Because we are going for that unique custard-cheesecake hybrid, adding too much peanut butter would make the filling heavy, oily, or dense like fudge. By sticking to 1/3 cup, you let the sour cream and eggs do their job to keep the texture velvety and light. The peanut butter provides that perfect nutty essence without “stealing the show” from the creamy base. It’s all about the balance!
Velvety Peanut Butter Sour Cream Pie
The best part about this easy pie recipe? It’s incredibly humble to make. With just a handful of pantry staples and a few minutes of prep, you get a sophisticated, melt-in-your-mouth pie that will have everyone asking for your “secret” recipe. Grab your favorite pie plate and let’s get baking!
Ingredients:
1/3 cup of creamy peanut butter
2 tablespoons of vanilla
2 ½ tablespoons flour
1 cup of sugar
2 large eggs
1 cup of sour cream
1 unbaked 10-inch pie crust (use my oil pie crust)
Instructions:
- Mix the sugar and flour in your mixing bowl.
- Add the sour cream, eggs and vanilla to the dry ingredients and mix until smooth.
- Pour into an unbaked pie shell in a well-greased 10-inch pie pan.
- Bake the pie at 425-degrees for 10 minutes, then reduce the temperature to 325-degrees for 30 more minutes.
- Test with a toothpick, cake tester or slender knife to see if anything sticks for determining doneness.
- ENJOY!
Mary’s Serving Suggestion
This peanut butter sour cream pie is excellent on its own, but to really wow your guests, try these simple toppings:
The Classic: A generous dollop of fresh whipped cream.
The Decadent: A drizzle of melted chocolate or hot fudge over the top.
The Crunch: Sprinkle a few crushed roasted peanuts over the whipped cream for a bit of texture!
My peanut butter sour cream pie is a decadent, silky cross between a custard pie and a cheesecake. By using exactly 1/3 cup of peanut butter, this pie achieves a perfectly balanced texture that is rich and nutty without being heavy or oily.
Course:
Dessert
Cuisine:
American
Keyword:
cheesecake pie, custard pie, easy peanut butter dessert, peanut butter sour cream pie
Servings: 8
:
-
1/3
cup
of creamy peanut butter -
2
tablespoons
of vanilla -
2 ½
tablespoons
flour -
1
cup
of sugar -
2
large eggs -
1
cup
of sour cream -
1
unbaked 10-inch pie crust
use my oil pie crust
Mix the sugar and flour in your mixing bowl.
Add the sour cream, eggs and vanilla to the dry ingredients and mix until smooth.
Pour into an unbaked pie shell in a well-greased 10-inch pie pan.
Bake the pie at 425-degrees for 10 minutes, then reduce the temperature to 325-degrees for 30 more minutes.
Test with a toothpick, cake tester or slender knife to see if anything sticks for determining doneness.
ENJOY!
