I have been baking. A lot. My husband had mentioned that his mom had tried to make a peanut butter pie once and it did not turn out quite right but that it tasted good so I made a mental note. He had one of THOSE days yesterday so I whipped this up because, you know, pie makes everything better. It is meant to be served cold but he could not wait and I have to admit it was really good warm out of the oven. I got the idea looking at different recipes and loosely followed a James McNair recipe. This has a very cheese cake type of texture. His recipe called for it not to be baked but I think this was an old recipe before raw eggs was a bad thing.

Ingredients

Crust

Use a food processor to make fast work of the cookie crumbs. Figure 8 ounces of cookies equals 2 cups.

2 Cups fine cookie crumbs, Chocolate Graham crackers
8 tablespoons butter, melted

Preheat oven to 350. in a medium sized bowl combine cookie crumbs and butter. Spread into a buttered 9 inch pie pan. Press crumbs to pack evenly on the sides and bottom of pan.

Bake for 10 minutes to set crumbs. Set aside to cool

Filling

Cookie crumb crust
8 ounces cream cheese, at room temperature
3/4 Cup smooth peanut butter
6 tablespoons butter, room temperature
2 egg yolks
1 can (14 oz) sweetened condensed milk
1 teaspoon Vanilla extract

Directions

Prepare crust and cool.

Combine cream cheese, peanut butter, butter and egg yolks in large bowl and beat until fluffy. Drizzle in condensed milk and beat until smooth. Stir in vanilla. Pour into the pie shell.

Cook for about 20 minutes at 350 or until inserted knife comes out clean.

Refrigerate until well chilled. You could serve this with warm chocolate sauce if you want to go over the top.