Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips

Easy Peanut Butter Pie

This rich, old-fashioned dessert was an immediate hit with three girlfriends I used to live with. Now my husband and I run a small church camp and our two boys consume a lot of our time and energy—as well as my peanut butter pie!

8-10 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

1 cup confectioners' sugar
1/2 cup creamy peanut butter
1 pastry shell (9 inches), baked
2/3 cup sugar
1/4 cup cornstarch
2 cups milk
3 eggs, separated
1/4 teaspoon salt
3 tablespoons butter
1/4 teaspoon vanilla extract

Directions

Place confectioners' sugar in a small bowl. Cut in peanut butter
until crumbly. Spread half of mixture in pastry shell.
In a large saucepan, combine the sugar and cornstarch. Stir in milk
until smooth. Cook and stir over medium-high heat until thickened
and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from
the heat. Stir a small amount of hot filling into egg yolks; return
all to pan, stirring constantly. Bring to a gentle boil; cook and
stir 2 minutes longer. Remove from the heat. Gently stir in butter
and vanilla; set aside.
In a small bowl, beat egg whites until stiff peaks form. Spread
reserved custard evenly over peanut butter mixture. Spread meringue
over hot filling, sealing edges to crust. Sprinkle with reserved

2 of 2

Easy Peanut Butter Pie (continued)

Directions (continued)

peanut butter mixture. Bake at 350° for 12-15 minutes or until
the meringue is golden brown. Cool on a wire rack for 1 hour.
Refrigerate for at least 3 hours before serving. Store leftovers in
the refrigerator. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 piece) equals 365 calories, 19 g fat (7 g saturated fat), 84 mg cholesterol, 277 mg sodium, 44 g carbohydrate, 1 g fiber, 8 g protein.