Georgia Peanut Butter Pie

This Southern-style peanut butter pie gets its light, airy texture from a trick you don’t see in most versions: whipped egg whites folded into the filling before baking. Instead of the dense, fudgy peanut butter pie you’re used to, this one puffs up in the oven into something almost soufflé-like, then settles as it cools into a creamy, nutty custard.

The filling is straightforward. Peanut butter, sugar, milk, vanilla, and egg yolks get beaten together, then those stiff egg whites go in gently. That fold is important. You want to keep all that air in the batter so the pie stays light after baking.

Once cooled, a blanket of whipped cream and a scatter of chopped peanuts on top seals the deal. Chill it well before slicing. Cold peanut butter pie cuts cleaner and tastes better.

Kitchen Tips

• Beat egg whites in a clean, dry bowl. Any trace of fat or yolk will prevent them from reaching stiff peaks.
• Fold the whites in three batches: the first loosens the batter, the second and third preserve volume. Use a spatula, not a mixer.
• Let the pie cool completely at room temperature before refrigerating. Putting it in the fridge hot can cause condensation on the surface.
• A graham cracker crust works well here too if you prefer a nuttier, crunchier base.

Variations

• Chocolate drizzle: Melt dark chocolate and drizzle over the whipped cream topping before the final chill.
• Banana layer: Line the bottom of the crust with sliced bananas before adding the filling for a peanut butter-banana combo.
• Pretzel crust: Crush pretzels with melted butter for a salty-sweet crust that plays off the peanut butter filling.