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Re: Woody's Peanut Butter Pie
On 10/5/2026 8:46 PM, Douglas wrote:
Back in the 70's before retiring I worked at the Walled Lake Post Office, Michigan as a Letter Carrier and sometimes I would take my break at a place called Woodies Café . They had a Peanut Butter Pie that looked like Pumpkin Pie and the conicity of Pumpkin Pie, No whipped Cream in it and not frozen but thicker like Pumpkin Pie!! I would love it if you could find a Recipe for it or something close.. Douglas
Subject: Re: Peanut Butter Pie
From: Phaedrus
Date: 10/6/2026, 4:15 PM
To: Douglas
It's been a while since I heard from you. Hope you are well.
There was a restaurant called "Woody's Cafe" or "Woody's on the Trail" until recently at 235 North Pontiac Trail in Walled Lake, Michigan. Is that the place? There is no peanut butter pie on their menu and I do not think they are currently in operation.
I consulted with my Gemini associate and this is the response:
"The described dessert matches an old-fashioned baked peanut butter custard pie, which mimics the dense, sliceable consistency and appearance of a traditional pumpkin pie. Unlike no-bake whipped or refrigerated peanut butter pies, a baked version uses a traditional pastry crust and an egg-based custard that sets firmly in the oven. You can recreate this thick, room-temperature pie by whisking peanut butter, corn syrup, sugar, eggs, butter, and vanilla, then baking at 350°F until set. For more details on traditional baking methods, visit the recipe archive."
I can possibly find a detailed recipe for a baked, egg based peanut butter custard pie, if you want, but I cannot say whether it would taste similar to the pie that you recall. Did the pie you recall have a pastry crust or a graham cracker crust? Does the description from Gemini sound similar?
Phaed
Re: Peanut Butter Pie
On 10/6/2026 9:24 PM, Douglas wrote:
Yes that's the place and if you could can you sent me the Recipe that Gemini can produce? It was made with a Pie Crust not a Graham Cracker crust !! Thank You again for you finding a Recipe for that request, you never fail!!
Subject: Re: Peanut Butter Pie
From: Phaedrus
Date: 10/7/2026, 5:17 AM
To: Douglas
Douglas
On Wednesday, October 7, 2026 at 04:15:15 AM GMT+8, Phaedrus
Hi Doug,
Gemini provides the below recipe.
Phaed
Gemini
This style of baking relies on a classic mid-century technique where an egg-and-syrup custard base sets up perfectly firm in the oven, completely avoiding the need for heavy cream or whipped toppings. I've gathered some popular options from the web, or you can follow the nostalgic copycat recipe below to recreate that precise 1970s Michigan diner texture.
1970s Michigan Copycat: Baked Peanut Butter Custard Pie
* Prep Time: 15 minutes
Ingredients
* 1 unbaked 9-inch traditional pastry pie crust (deep-dish preferred)
Instructions
1. Prepare the oven and crust: Preheat your oven to 350°F (175°C). Place your unbaked pastry dough into a 9-inch deep-dish pie plate, fluting the edges as desired.
Pro Tips
* The Slicing Secret: To get those flawless, clean-edged diner slices your friend remembers, let the pie cool to room temperature, then place it in the refrigerator for at least 2 hours before cutting. Use a sharp knife dipped in hot water and wiped clean between each slice.
* Cook Time: 60 to 70 minutes
* Yield: 8 to 10 slices
* Difficulty: Easy
* 1 cup light corn syrup
* 1/2 cup granulated sugar
* 1/2 cup creamy peanut butter (use traditional brands like Jif or Skippy; avoid natural stir-type styles)
* 4 large eggs
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon salt
2. Mix the base: In a large mixing bowl, thoroughly whisk together the light corn syrup, granulated sugar, creamy peanut butter, and salt until the mixture is completely smooth and uniform.
3. Incorporate the eggs: Whisk in the 4 large eggs and the vanilla extract. Stir gently by hand until just combined. Avoid aggressive whipping or electric mixers, as introducing too much air will create unsightly bubbles on top of the baked pie.
4. Fill and bake: Pour the liquid peanut butter mixture directly into the unbaked pie shell. Place it on the center rack of the oven and bake for 60 to 70 minutes.
5. Monitor the bake: The pie will puff up significantly in the oven and turn a beautiful caramelized golden-brown. If the top or crust edges look like they are browning too fast, loosely tent a sheet of aluminum foil over the pie during the last 20–30 minutes.
6. Cool and set: The pie is done when the edges are completely firm and the center has just a slight, stable jiggle. Remove it from the oven and let it cool completely on a wire rack. As it cools, the puffed center will sink back down, locking into a dense, beautifully sliceable custard texture that mimics a perfect traditional pumpkin pie.
* Storage: This pie keeps excellently. Store any leftover slices covered tightly in the refrigerator for up to 4 days. It tastes fantastic served either at room temperature or slightly chilled right out of the fridge.