Peanut Butter Meringue Pie Recipe
Peanut Butter Meringue Pie Recipe photo by Taste of Home

Peanut Butter Meringue Pie Recipe

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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. —Judy Hernke, Mundelein, Illinois
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min. + cooling
MAKES: 8 servings


  • 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
  • 3 egg whites
  • Dash cream of tartar
  • 1/4 cup sugar

Nutritional Facts

1 piece: 464 calories, 21g fat (8g saturated fat), 96mg cholesterol, 283mg sodium, 59g carbohydrate (40g sugars, 1g fiber), 11g protein


  1. 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.
  2. Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
  3. Meanwhile, in a small bowl, beat confectioners' sugar and peanut butter until crumbly, about 2 minutes. Set aside.
  4. 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.
  5. 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.
  6. Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top.
  7. 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.
  8. 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.
Originally published as Peanut Butter Meringue Pie in Country Woman June/July 2011, p34

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Reviewed Apr. 18, 2016

"My family loves this pie,I use a pre baked crust,I stick to the recipe, made this about a half dozen times,gets easier every time you use it."

Reviewed Feb. 11, 2015

"I was anxious to make this because it sounded so good. It took a very long time to make and the results were very disappointing. After one slice, I disposed of the whole pie."

Reviewed Jan. 27, 2015

"I haven't made this since the mid 90's for my former late husband. My current husband says he'd like me to make him one! I myself would rather have butterscotch pie!"

Reviewed Jan. 26, 2015

"I do a short cut method. I purchase and make cooked vanilla pudding instead of this and use cool whip instead of meringue. It works and my family loves it."

Reviewed Jan. 25, 2015

"so want to try this but please can you tell me exactly how much is a DASH?"

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