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Peanut Satin Pie

Like a cross between pie and cheesecake, this dessert from the Cottage in LaJolla, California is great plain ... or dolloped with hot fudge.

Recipe Source: The Cottage

Preparation Time: 20 minutes
Cook Time: 0 minutes
Servings: 8


1 stick plus 6 tablespoons unsalted butter, room temperature
2 cups finely ground graham crackers
1 8-ounch package cream cheese, softened
3/4 cup peanut butter (NOT freshly ground or natural)
2 egg yolks
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract

Note: The Cottage's Laura Wolfe warns that since this pie uses raw eggs, you may want to use pasteurized liquid eggs to avoid harmful bacteria.


  1. In a small pot melt 1 stick of the butter. Add the graham crackers and stir until the crackers are coated. Press this mixture into the bottom of a 10-inch springform pan. Let the crust sit in the refrigerator for 10 minutes to cool.
  2. In a medium bowl, beat together the remaining 6 tablespoons butter, cream cheese, peanut butter, and egg yolks. When well combined, add the condensed milk and vanilla. Pour this into the graham cracker crust and chill at least 2 hours.
Recipe photo of Peanut Satin Pie

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