Peanut Butter Custard Pie with Marshmallow Whipped Cream

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles

By Jessie Sheehan

Published 2018

  • About

Baked custard pies were all the rage a century ago and remind me of what we call “pudding” or “cream” pies, save for the fact that a custard pie has no thickening agent and is baked. Here, I have fiddled with the Cup Custard recipe from Baker’s Pure Fruit Flavoring Extracts (no date), by adding cornstarch and cooking it over the stove (as opposed to in the oven). I then added plenty of creamy peanut butter, kosher salt, and vanilla to ensure that this