Southern Peanut Butter Cream Pie

This is a very rich pie with a peanut butter pudding filling and a meringue topping. Sometimes I use whipped cream instead of the meringue. This pie is as southern as it gets.

• Ready In: 40 mins
• Serves: 8

Ingredients

• Filling

• 1  baked  pie crust
• 3  tablespoons cornstarch
• 3  egg yolks
• 1  pinch salt
• 2  tablespoons butter
• 1 1⁄2 cups brown sugar
• 2  cups milk
• 1  teaspoon vanilla
• 1⁄2 cup peanut butter

• Meringue

• 3  egg whites (at room temperature)
• 1⁄4 teaspoon cream of tartar
• 6  tablespoons sugar
• 1⁄2 teaspoon vanilla

Directions

1. Filling:
2. Mix cornstarch, yolks, salt, butter, and brown sugar together in medium saucepan; whisk in milk.
3. Cook and stir over medium heat until thick.
4. Remove from heat and let cool for 15 minutes.
5. Stir in vanilla and peanut butter.
6. Pour into crust and cover with whipped cream or meringue.
7. Store in refrigerator.
8. Meringue:
9. In mixer bowl beat egg whites and cream of tarter until foamy.
10. Slowly add sugar and beat until stiff peaks form.
11. Beat in vanilla.
12. Spread over peanut butter filling.
13. Bake in a 400°F oven for 10 minutes until meringue is evenly golden brown.
14. Cool before serving.