[X]

Home > Recipes > Peanut Butter Meringue Pie

Peanut Butter Meringue Pie Recipe

Peanut Butter Meringue Pie Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

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.

[X]

Rate Peanut Butter Meringue Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Peanut Butter Meringue Pie Recipe

Prep: 45 min. + chilling Bake: 15 min. + cooling

Yield: 8 Servings

45 15 60

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 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.

Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Nutritional 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.

Originally published as Peanut Butter Meringue Pie in Country Woman June/July 2011, p34

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Peanut Butter Meringue Pie

Peanut Butter Meringue Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Dec. 30, 2012 by kfr33man

This pie was phenomenal! I made it for our family Christmas party and gave another one to a friend who is a peanut butter pie lover. The family raved about it, and my friend said it was the best peanut butter pie she's ever had. It was very simple to make and one of many other Taste Of Home recipes that I will keep.

Reviewed on Nov. 21, 2012 by SueCeQ

Love it, love it, love it! I, too, have been making and enjoying this pie since the 60's. It is one of my favorites.

Reviewed on Sep. 11, 2011 by rjcookie

This recipe has been a favorite of my family since the 1960's. I was surprised to see it here and yet happy to see that many others will get to try this wonderful treat. P.S. Don't take shortcuts by using instant pudding as it will not melt the peanut butter into the pie. Enjoy!