Classic Peanut Butter Cream Pie with Meringue

Richard Leonard/Flickr/CC BY 2.0
    36 min

This peanut butter pie is finished with a fluffy meringue topping. 

What You'll Need

  • 1 cup confectioners' sugar
  • 2/3 cup crunchy peanut butter
  • 1 pie shell, 9-inch, baked
  • Filling
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk, scalded
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • Meringue
  • 3 egg whites
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon cream of tartar

How to Make It

  • Combine the crunchy peanut butter and confectioners' sugar; blend well. Spread all but 3 tablespoons over the bottom of the baked pie shell. Save remaining peanut butter mixture for topping.

  • In a medium saucepan, blend the granulated sugar, cornstarch, and salt. Slowly stir in scalded milk then place over medium heat.

  • Cook, stirring constantly, until smooth and hot. Quickly stir about 1/3 of the hot mixture into the beaten egg yolks. Add the egg yolk mixture back to the pan, along with the butter.

  • Continue cooking and stirring until thickened.

  • Remove from heat and stir in vanilla. Pour over peanut butter mixture.


  • Beat egg whites, sugar, and cream of tartar until stiff but not dry. Spread over filling. Sprinkle remaining peanut butter mixture over meringue. Place in 325°F oven until meringue is lightly browned, about 12 to 16 minutes.

  • Chill the peanut butter pie, or serve at room temperature. Store leftovers in the refrigerator.

  • Serves 8.

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