State Fair Winner Peanut Butter Cream Pie
- Reviews 3
Ready In: 50 mins
Serves: 8-10
Yields: 1 pie
Ingredients
- 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
- 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.
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