Peanut Butter Pie With Meringue Topping

photo by thejonesgal

- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Yields:
-
1 9inch peanut butter pie
- Serves:
- 6-8
ingredients
- 1 9 inch pie shell, baked
- 1 cup powdered sugar
- 1⁄2 cup peanut butter
- 1⁄4 cup cornstarch
- 2⁄3 cup sugar
- 1⁄4 teaspoon salt
- 2 cups scalded milk
- 2 egg yolks, beaten (save the whites for meringue)
- 2 tablespoons butter
- 1⁄4 teaspoon vanilla
- 3 egg whites (use two mentioned above, plus one more egg white)
directions
- Combine powdered sugar and peanut butter.
- Blend with fork or pastry blender until coarse crumbs form.
- Spread half of crumbs onto cooled pie shell.
- Set aside.
- Combine cornstarch, sugar, and salt.
- Add scalded milk and mix well.
- Pour small amount slowly over beaten egg yolk and mix.
- Cook on top of double boiler until mixture thickens.
- Add butter and vanilla; pour into prepared pie shell.
- Beat egg whites until soft peaks form a meringue.
- Spread on filling, sealing sides by crust.
- Sprinkle with remainder of peanut butter crumbs.
- Brown slightly under broiler-- WATCH!
- to avoid crumbs burning.
- Allow to cool and chill until ready to serve.
- NOTE: If you're in a rush and need a shortcut, you could substitute vanilla or French Vanilla pudding mix for the filling made from scratch-- either the kind you cook or instant should be okay-- Prepare according to package directions.
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Reviews
-
I made this into a wonderful vanilla pudding with a bottom and top of peanut butter crumbles that melt into sweet smoothness in your mouth. We're watching our fat intake so we skipped the pie crust. Just add the layers in a pie plate as though there was a crust or use dessert cups. Be sure to cool the pudding (if made from scratch) before adding it to avoid melting the powdered sugar and turning the peanut butter layers soggy.
-
This was a good pie. It was different than I thought it would be.I did cheat and use the instant vanilla pudding tip. One small box of pudding worked well. Make sure you watch the top well when broiling it. It turned brown really fast. It had a very good, very sweet peanut butter flavor.My kids called this a keeper!!
RECIPE SUBMITTED BY
SilentCricket
Highlands Ranch, CO
(As many of you know Silent Cricket passed away on Feb. 29. Since she loved Recipezaar so much and so many on Recipezaar have shown their love for her, and have enjoyed her recipes, her personal information will remain here indefinitely just as she wrote it. Her lines at the end of this section sound somewhat prophetic as the last chapter of her earthly existence has been written.)
Well, the time has come for me to change my users' name. After being, "OzCoMartha" because of having lived for three years in Australia and then moving to Colorado, I have decided to "turn over a new leaf." I chose this name because many moons ago I used to be able to "chirp" like a cricket and the "silent" refers to the present time when I'm taking a break...But, perhaps after a season, however long I decide that needs to be, I may be back and then I will fill in more details about myself...