Recipe by Southern Lady
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.
Top Review by Debbb
This is fabulous!! So easy & what a blast of peanut butter flavour! As I don't like meringue, I just topped with Cool Whip & then sprinkled with the pb mixture. I've never heard of a peanut butter cream pie but so glad I found this recipe as it was a BIG hit at our Easter dinner!
- 1 pie shell, baked
- 1⁄2 cup creamy peanut butter
- 1 cup powdered sugar
- 1⁄4 cup cornstarch
- 2⁄3 cup sugar
- 1⁄4 teaspoon salt
- 2 cups milk, SCALDED (bring milk just to a boil)
- 3 eggs, separated
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄4 teaspoon vanilla
- 6 tablespoons sugar
Directions See How It's Made
- Prepare pie shell as directed.
- Cut peanut butter into powdered sugar until appearance of pie dough.
- Place half of mixture in cooled pie shell.
- Combine cornstarch, sugar, salt and scalded milk, mixing well in a medium bowl.
- In smaller bowl, beat egg yolks well.
- Pour small amount of milk mixture over beaten egg yolks and mix together.
- Combine egg mixture into milk mixture and cook in double boiler until thick.
- Add butter and vanilla and mix.
- Pour into prepared pie shell.
- Top 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.
- Spread meringue over PB mixture and make a few peaks with spatula.
- Sprinkle remainder of peanut butter mixture over meringue.
- Bake at 325-degrees for 30 minutes, or until brown.
- Can be served warm or cold. I prefer warm.