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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 King Arthur Unbleached 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 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.


  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

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.

Reviews for Peanut Butter Meringue Pie(4)

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Reviewed Dec. 18, 2013

This is "very" close to my grandmother's Blue Ribbon winning pie. I hope everyone cooks, eats, and enjoys.

Reviewed Dec. 30, 2012

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 Nov. 21, 2012

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 Sep. 11, 2011

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!

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