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Recipe By: Judy Sunvold
Year Submitted: 2014
Winner Second Place


Serves: 8-10

1 ¼ cup crushed graham crackers ¼ cup sugar
¼ cup toasted coconut 5 Tablespoons butter, melted

Peanut Butter Filling:
1 (12 ounce) can evaporated milk
2 large egg yolks
1-1½ Tablespoons corn starch (optional)
2 cup Reeses chips
1 cup chopped peanuts and/or 1 cup chunky peanut butter


9-9.5” Pie Plate, greased; 350 degree oven

Mix in a medium bowl, crackers, sugar, coconut, and butter. When fully incorporated, press into pan and bake 6 to 8 minutes or until golden in color. Cool. (Note: Depending on depth of pie pan you could have a little extra.)

Peanut Butter Filling:
Whisk together milk and egg in medium saucepan. (If using corn starch, start by mixing a little milk and corn starch, so that it doesn’t have any lumps. You may have to add a little more milk in order to get it fully incorporated. When ready, add it to the rest of the milk and egg in saucepan.)

Heat over medium-low heat, stirring constantly until mixture is very hot and thickens; do not boil. Remove from heat and stir in chips and continue stirring until chips are melted. Pour into piecrust. Place plastic wrap on top of surface tightly, and chill for three hours or until set.

Spread peanuts and/or peanut butter on cooled filling. Top with your favorite whipped topping. Garnish and decorate as desired.