Peanut Butter and Raisin Bran Pie
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
This unique pie combines the nutty richness of peanut butter with the wholesome crunch of raisin bran, creating a dessert that’s both comforting and surprising.
Ingredients
- 1 cup (240 ml) bran flake type cereal, I used Heritage Flakes
- 1/4 cup (60 ml) raisins
- 1/2 cup (120 ml) milk
- 2 &1/4 cups (540 ml) all purpose flour
- 1/2 cup (120 ml) brown sugar
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1 stick (115 g) unsalted butter, chilled cut into pieces
- 1/4 cup (60 ml) crunchy style peanut butter
- 2 large eggs
- 1 & 1/2 tsp vanilla extract
- 1/2 cup (120 ml) peanuts, lightly chopped
For the Peanut Butter Glaze:
- 2/3 cup (80 g) powdered sugar
- 2 tbsp (30 ml) crunchy style peanut butter
- 1 tsp honey
- 1/4 tsp vanilla extract
- 1/8 tsp cinnamon
- 2-3 tbsp (30-45 ml) milk
Instructions
- Preheat the oven to 375F.
- Line a baking sheet with parchment paper.
- In a small bowl, stir together the cereal and milk, set aside for a few minutes to soften.
- In a large bowl, stir together flour,brown sugar, baking powder, cinnamon and salt.
- Cut the butter into the flour mixture, I used my fingers to rub butter into the flour mixture, a pastry cutter can also be used- the mixture should look crumbly with small bits of butter distributed throughout the flour mixture.
- Using a light hand stir in the peanut butter until just combined.
- Stir the eggs and vanilla into the cereal mixture.
- Add the cereal mixture into the flour/butter mixture, stirring to combine.
- With lightly floured hands knead the peanuts into the scone dough.
- Again with lightly floured hands form the dough into a 9″ circle, dough will be sticky, and place on the prepared baking sheet.
- Place in the oven for about 10 minutes, remove and score the dough using serrated knife into 8 wedges, place back in the oven and bake for about 20-22 minutes or until a toothpick inserted in center of a scones comes out clean.
- Remove baking sheet to a metal cooling rack and cool for 10 minutes.
- Re cut the wedges and cool completely before serving or storing in an airtight container.
To make the Peanut Butter Glaze:
- In a small bowl stir together the powdered sugar, peanut butter, honey, vanilla extract and cinnamon.
- Gradually whisk in the milk until the mixture looks like a glaze that can be spooned on the scones.
- Spoon the glaze evenly over the scones while still warm.
Notes
- For a crunchier texture, use chunky peanut butter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 grams
- Sodium: 250 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 40 mg
If You Liked This Recipe, You’ll Love These
- Frozen Peanut Butter Pie
- Sea Salt Peanut Butter Cookies
- Triple Layer Chocolate-Peanut Butter Bars
- Rich and Creamy Peanut Butter-Chocolate Smoothie
Frequently Asked Questions
Despite the name, is this actually a pie?
No — despite being called a “pie,” the instructions form the dough into a 9-inch circle on a parchment-lined baking sheet (not a pie tin), score it into 8 wedges, and bake it at 375°F for about 30–32 minutes. The result is much closer to a large scone round.
Why is the bran cereal soaked in milk before being added to the dough?
Step 3 stirs together 1 cup (240 ml) bran flake cereal with ½ cup (120 ml) milk and sets it aside for a few minutes to soften. Softening the cereal prevents it from drawing moisture out of the dough during mixing and baking, which would otherwise leave the texture dry and crumbly. 
When do I apply the peanut butter glaze?
Spoon the glaze — made from powdered sugar, crunchy peanut butter, honey, vanilla, cinnamon, and enough milk to reach a spoonable consistency — over the wedges while they are still warm, after the 10-minute post-bake cooling period on the rack.
