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Peanut Butter Meringue Pie

Peanut Butter Meringue Pie
My four sons clamor for the peanut butter pie. My mom found the recipe from a farmwife magazine in the 1960s, and now I'm teaching our sons' wives to make it.
8 ServingsPrep: 45 min. + chilling Bake: 15 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3/4 cup confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • Dash salt
  • 3 cups 2% milk
  • 3 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • MERINGUE:
  • 3 egg whites
  • Dash cream of tartar
  • 1/4 cup sugar

Directions

  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie
  • plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • Line unpricked pastry with a double thickness of heavy-duty foil.
  • Fill with dried beans, uncooked rice or pie weights.
  • Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7
  • minutes longer or until lightly browned. Cool on a wire rack.
  • Meanwhile, in a small bowl, beat confectioners' sugar and peanut
© Taste of Home 2013

2 of 2

Peanut Butter Meringue Pie (continued)

Directions (continued)

  • butter until crumbly, about 2 minutes. Set aside.
  • In a large heavy saucepan, combine the sugar, cornstarch, flour and
  • salt. 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 mixture into egg
  • yolks; return all to the pan, stirring constantly. Bring to a gentle
  • boil; cook and stir 2 minutes longer. Remove from the heat. Stir in
  • butter and vanilla.
  • Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling
  • over top.
  • In a large bowl, beat egg whites and cream of tartar on medium speed
  • until soft peaks form. Gradually beat in sugar, 1 tablespoon at a
  • time, on high until stiff glossy peaks form and sugar is dissolved.
  • Spread evenly over hot filling, sealing edges to crust. Sprinkle
  • with remaining 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 4
  • hours before serving. Store leftovers in the refrigerator. Yield: 8
  • servings.
Nutrition Facts: 1 piece equals 464 calories, 21 g fat (8 g saturated fat), 96 mg cholesterol, 283 mg sodium, 59 g carbohydrate, 1 g fiber, 11 g protein.
© Taste of Home 2013