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Peanut Butter and Raisin Bran Pie

Peanut Butter and Raisin Bran Pie

Peanut Butter and Raisin Bran Pie

Patty Price shows us how to make a peanut butter and raisin bran pie that will blow your mind.
By Patty Price

Peanut Butter and Raisin Bran Pie


Peanut Butter and Raisin Bran Pie

How to make a peanut butter and raisin bran pie that will blow your mind.

  • Author: Patty Price
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 8 1x


  • 1 cup bran flake type cereal, I used Heritage Flakes
  • 1/4 cup raisins
  • 1/2 cup milk
  • 2 &1/4 cups all purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 stick unsalted butter, chilled cut into pieces
  • 1/4 cup crunchy style peanut butter
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1/2 cup peanuts, lightly chopped

For the Peanut Butter Glaze:

  • 2/3 cup powdered sugar
  • 2 Tablespoons crunchy style peanut butter
  • 1 teaspoon honey
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • 23 tablespoons milk


  1. Preheat the oven to 375F.
  2. Line a baking sheet with parchment paper.
  3. In a small bowl, stir together the cereal and milk, set aside for a few minutes to soften.
  4. In a large bowl, stir together flour,brown sugar, baking powder, cinnamon and salt.
  5. 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.
  6. Using a light hand stir in the peanut butter until just combined.
  7. Stir the eggs and vanilla into the cereal mixture.
  8. Add the cereal mixture into the flour/butter mixture, stirring to combine.
  9. With lightly floured hands knead the peanuts into the scone dough.
  10. Again with lightly floured hands form the dough into a 9″ circle, dough will be sticky, and place on the prepared baking sheet.
  11. 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.
  12. Remove baking sheet to a metal cooling rack and cool for 10 minutes.
  13. Re cut the wedges and cool completely before serving or storing in an airtight container.

To make the Peanut Butter Glaze:

  1. In a small bowl stir together the powdered sugar, peanut butter, honey, vanilla extract and cinnamon.
  2. Gradually whisk in the milk until the mixture looks like a glaze that can be spooned on the scones.
  3. Spoon the glaze evenly over the scones while still warm.

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