Grandma Rose's Recipes
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Pies & Cobblers

Icebox Peanut Butter Pie

From Rose's kitchen

A soft peanut butter and powdered sugar crumble under a vanilla cream pudding, baked in a pie shell. A Rose original from the tin box.

3 hr total 20 min prep 15 min in the oven One 9-inch pie
Sunday Supper Potluck

as written in Rose's hand

The heart of this pie is the layer of peanut butter and powdered sugar crumble hidden under the pudding. As the hot filling settles over it, some of the crumble melts into the pudding and some stays as a soft band along the bottom of the crust.

A slice cuts clean once the pie has had a few hours in the icebox. Right out of the oven it runs on you.

Ingredients

Scale the recipe

Makes One 9-inch pie at full size

×1

Tap the boxes to check ingredients off as you go.

Peanut butter crumble

Filling

How to make it

  1. Mix the powdered sugar and peanut butter in a small bowl until it turns crumbly. Press two-thirds of the mixture into the bottom of the baked pie shell. Reserve the rest for the top.
  2. In a saucepan, blend the sugar, salt, cornstarch, milk, egg yolks, and butter together.
  3. Cook over medium heat, stirring often, until the pudding thickens and starts to bubble.
  4. Remove from the heat and stir in the vanilla.
  5. Pour the hot pudding over the peanut butter crumble in the pie shell.
  6. Sprinkle the reserved peanut butter crumble across the top.
  7. Let the pie cool on the counter, then chill in the icebox at least two hours before slicing.

You'll also find in the tin box

This one lives in the pies & cobblers drawer of the recipe box, right next to 7 Up Sheet Cake. If a cousin's coming over on short notice and you need a whole meal from Rose's kitchen, the recipe box is where to start.

Rose kept this recipe with the ones the family expected at sunday supper and potluck time, so it'll show up in those seasonal collections whenever you're planning ahead.

Cooking by what's already on your shelf? Every ingredient across every card sits in the ingredient index, so you can start from the pantry and work backward to the recipe.

Cakes

7 Up Sheet Cake

A tender yellow cake made with a can of 7 Up and topped with a hot pineapple coconut frosting poured over while the cake is still warm.

Cookies & Bars

Church-Supper Cream Cheese Bars

Grandma Rose's cream cheese bars. A yellow cake mix crust pressed flat, with a soft cream cheese and powdered sugar filling poured over the top.

Breads & Rolls

Cinnamon Walnut Zucchini Bread

A pair of tender zucchini loaves spiced with cinnamon and studded with nuts. Two 9x5 pans out of one bowl, from Rose's tin box.

Handwritten by Rose. Typed by the family. ← Back to pies & cobblers