Southern Lady's Note:
Originally titled Simon's PB Pie isn't heavy and has a subtle PB flavor. My 81 year old dad won 1st Place with this recipe in the Cream Pie division/State Fair of Texas, approx/1976. Sharing his sense of humor, I asked how he wanted to be recognized: He replied, "Master Chef Guillome Henri Gaston Siber. but I do respond to either "My Dad," or Bill Sybert." Recipe shared by Mae Murrell of Houston, Texas, many years ago.
My Private Note
Units: US | Metric
- 1Prepare pie shell as directed.
- 2Cut peanut butter into powdered sugar until appearance of pie dough.
- 3Place half of mixture in cooled pie shell.
- 4Combine cornstarch, sugar, salt and scalded milk, mixing well in a medium bowl.
- 5In smaller bowl, beat egg yolks well.
- 6Pour small amount of milk mixture over beaten egg yolks and mix together.
- 7Combine egg mixture into milk mixture and cook in double boiler until thick.
- 8Add butter and vanilla and mix.
- 9Pour into prepared pie shell.
- 10Top with meringue made from the remaining 3 egg whites and 6 tablespoons sugar, adding sugar one Tbs at a time, beating between each addition until fluffy.
- 11Spread meringue over PB mixture and make a few peaks with spatula.
- 12Sprinkle remainder of peanut butter mixture over meringue.
- 13Bake at 325-degrees for 30 minutes, or until brown.
- 14Can be served warm or cold. I prefer warm.
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Nutritional Facts for State Fair Winner Peanut Butter Cream Pie
Serving Size: 1 (135 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 474.9
- Calories from Fat 202
- Total Fat 22.4 g
- Saturated Fat 7.3 g
- Cholesterol 85.9 mg
- Sodium 346.3 mg
- Total Carbohydrate 61.1 g
- Dietary Fiber 1.8 g
- Sugars 42.3 g
- Protein 9.8 g