Classic Peanut Butter Cream Pie with Meringue

Meringue
Richard Leonard/Flickr/CC BY 2.0
    36 mins
Ratings

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.

Meringue

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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