Prep 25 mins
Cook 15 mins
This is a creamy, rich pie that will melt in your mouth. My best friend makes this all the time and she shared it with me. As an added bonus, if you make the filling on its own without the peanut butter and confectioners sugar, it makes a great vanilla pudding.
- 1 baked and cooled 9-inch pie shell
- 1⁄4 cup creamy peanut butter
- 1⁄3 cup confectioners' sugar
- 4 eggs, separated
- 1⁄2 cup sugar, plus
- 4 teaspoons sugar
- 1⁄4 cup cornstarch
- 1 1⁄2 cups hot water
- 1 (12 ounce) can evaporated milk
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 teaspoon vanilla
- In a small bowl mix peanut butter and confectioners sugar with a fork until crumbly but well combined.
- Sprinkle over the bottom of the pie crust.
- Beat the egg yolks until lemony in color, set aside.
- Mix 1/2 c sugar and the cornstarch in a saucepan.
- Using a wisk, stir in milk and hot water. Cook 3 minutes. Add some of the hot mixture to the beaten egg yolks, then add back to the hot mixture.
- Continue stirring and cooking until the mixture thickens. Remove from heat and add the vanilla and butter. Stir until the butter is melted and incorporated into the mixture. Pour into the pie shell.
- Beat the separated egg whites with the remaining 4T of sugar until you have stiff peaks. Cover the pie with the meringue. Bake at 350 degrees for 15-20 min until the meringue is browned.