Peanut Butter Pie With Meringue Topping
I know there are many Peanut Butter Pie recipes already posted here; I looked over many of them! This one is a bit different in that it has a meringue topping and a filling that is made from scratch. It does take some time, but I think you'll be pleased with the results and so will your family and guests...Anytime I've made it, it's been a delicious hit! (Cook time is on the generous side and includes time to make homemade crust; cook time includes time to make filling;both are estimates)
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READY IN: 1hr 30mins
SERVES: 6-8
YIELD: 1 9inch peanut butter pie
UNITS: US
INGREDIENTS
Nutrition- 19 inch pie shell, baked
- 1cup powdered sugar
- 1⁄2cup peanut butter
- 1⁄4cup cornstarch
- 2⁄3cup sugar
- 1⁄4teaspoon salt
- 2cups scalded milk
- 2egg yolks, beaten (save the whites for meringue)
- 2tablespoons butter
- 1⁄4teaspoon vanilla
- 3egg whites (use two mentioned above, plus one more egg white)
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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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