Peanut Butter Cream Pie

Recipe by Judith N.
READY IN: 27mins
YIELD: 1 pie




  • 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.