By RetroRuth

Who wants to microwave a pie?



This is Presidential Pie!

Microwave Presidential Pie
Author: Microwave Magic, 1980
  • Crust:
  • 1/4 c. butter or margarine
  • 1 1/4 c. crushed graham crackers
  • 1/4 c. powdered sugar
  • 1/2 c. peanut butter
  • Filling:
  • 2 c. milk
  • 1/4 c. cornstarch
  • 2/3 c. sugar
  • 1/4 t salt
  • 3 egg yolks, beaten
  • 1/2 t vanilla
  • 2 T butter or margarine
  • 3 ounces flaked coconut
  • Whipped topping
  • Coconut
  • Crushed peanuts
  1. For Crust: Microwave butter in a 9-inch glass pie plate at HIGH 1 minute. Combine graham crackers, powdered sugar and peanut butter with melted butter. (Tip – add peanut butter first so it melts and is easier to combine) Press evenly into bottom of pie plate.
  2. For Filling: Microwave milk in a 4 cup glass measure at MEDIUM 3-4 minutes.
  3. Combine cornstarch, sugar and salt. Stir mixture into hot milk. Microwave at HIGH 3 minutes. Stir mixture at 1 minute intervals.
  4. Slowing mix in beaten egg yolks. Microwave at MEDIUM 1 minute. Stir.
  5. Add vanilla, butter and coconut. Pour filling into crust. Cool. 10 minutes.
  6. Garnish with whipped topping, coconut and crushed peanuts.



This is recipe from a FANTASTIC book from the early 80’s called Microwave Magic that was put out by the Oklahoma Peanut Commission and contains, you guessed it, microwave peanut recipes.

As for the name “Presidential Pie”, I am pretty sure this was named for President Carter, who grew peanuts when he was younger.


Honestly, I never expected this to work. And it didn’t.

Well, it worked and then it didn’t.

The crust worked out great. Then I microwaved the pudding filling, and for a moment I thought I had it. After a bit of microwaving the filling actually thickened up nicely. It was thick!!!! I poured it into the crust and it seemed to work. The instructions said to cool it 10 minutes and then garnish it. It doesn’t say anything about serving it immediately. So, I let it cool 10 minutes and then I garnished and popped it in the fridge, because who the heck wants to eat a hot pudding pie? Not me. Blargh.

But apparently this recipe is for people who want to eat their pudding pies steaming hot, because when I took it out of the fridge, this is what greeted me:


“What is this? Dessert soup?”

“It’s supposed to be pie. A pudding pie.”

“Seriously? Wow.”



“This is really good dessert soup. Can I have some more?”

The Verdict: Excellent, if it wouldn’t have turned to soup

From The Tasting Notes –

This crust is fantastic. Seriously. It was really yummy and peanut-buttery and we could have eaten a whole pan of just the crust. Surprisingly, it is also a really good match with a coconut cream filling. If the filling would have set properly, it would have been fantastic pie overall. So, I recommend making the crust and filling it with a standard coconut cream filling OR with a French Silk filling. Because coconut is good, but chocolate would be over the top.



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