Recipe by Judith N.
This pie is sooooo Yummy!!!! Everyone always asks for the recipe! Prep time does not include the pre-baked and cooled pie shell.
Top Review by thejonesgal
This recipe is very close to one my family has had for years and it is a favorite. My Dad used to have an agricultural TV show in Orlando, Florida and we'd get lots of recipes from guests or from people who mailed them in. Our version of this one was called "Mrs. Carter's Peanut Butter Pie" I have no idea who Mrs. Carter was - it's not the same as the recipe related to the Jimmy Carter family. Anyway, thank you for posting this great recipe.
- 1⁄4 cup creamy peanut butter
- 1⁄3 cup confectioners' sugar
- 1 baked and cooled 9 inch pie shell
- 3⁄4 cup granulated sugar, divided
- 1⁄4 cup cornstarch
- 1 (12 ounce) can evaporated milk
- 4 large eggs, yolks and whites seperated (cover whites and leave at room temperature until used)
- 1 1⁄2 cups hot water
- 1⁄4 cup butter or 1⁄4 cup margarine, at room temperature
- 1 teaspoon vanilla
- 1⁄4 teaspoon cream of tartar
- 1⁄2 teaspoon salt
Directions See How It's Made
- In a small bowl mix peanut butter and confectioners' sugar with fork until crumbly but well combined.
- Sprinkle over bottom of pie shell.
- Mix 1/2 cup granulated sugar, the cornstarch and salt in a medium size heavy (not aluminum) saucepan.
- Using a whisk, stir in milk and egg yolks until blended.
- Place over medium heat and gradually whisk in the hot water.
- Stirring constantly, bring to a boil and boil 2 minutes until mixture is very thick.
- Remove from heat; add butter and vanilla and beat until smooth.
- Pour over peanut butter mixture in pie shell.
- Cover surface with plastic wrap (to keep skin from forming) and refrigerate 2 hours or until completely cool.
- Heat oven to 425 degrees.
- Beat eggs whites and cream of tartar in a large bowl with electric mixer until soft peaks form when beaters are lifted.
- Beat in remaining sugar 1 Tbls.
- at a time until whites are thick and glossy.
- Spread meringue over pie filling with spatula, making sure it touches the crust all around the edge.
- Bake 5 to 7 minutes until the meringue is lightly browned.
- Place on rack; cool to room temperature (to keep meringue from shrinking) before serving.