Publisher Photo
Publisher Photo
Peanut butter makes this rich pie an extra special treat. It is fancy enough to serve to company.—Armetta Keeney, Carlisle, Iowa
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 15 min.

Ingredients

  • 3/4 cup confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 1 pie pastry (9 inches), baked and cooled
  • 2/3 cup plus 3 tablespoons sugar, divided
  • 1/3 cup plus 1 tablespoon cornstarch, divided
  • 3 eggs, separated
  • 2-1/2 cups milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup water

Directions

Place confectioners' sugar in a bowl. Cut in the peanut butter with a pastry blender until crumbly. Set aside 2 tablespoons for garnish. Sprinkle remaining crumbs into the pie shell.
In a saucepan, combine 2/3 cup sugar, 1/2 cup cornstarch, egg yolks and milk; cook over medium heat until mixture thickens. Remove from the heat; add butter and vanilla, stirring until the butter melts. Pour into pie shell.
In a small saucepan, combine remaining sugar and cornstarch with water; cook over low heat until thickened. Cool slightly. Beat egg whites until stiff; fold in cornstarch mixture. Spread meringue over the hot filling, sealing to edges. Sprinkle reserved peanut butter mixture over top. Bake at 350° for 12-15 minutes or until golden brown. Yield: 8 servings.
Originally published as Peanut Butter Pie in Country June/July 1992, p53

Nutritional Facts

1 piece: 466 calories, 22g fat (9g saturated fat), 103mg cholesterol, 266mg sodium, 58g carbohydrate (37g sugars, 1g fiber), 10g protein.

  • 3/4 cup confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 1 pie pastry (9 inches), baked and cooled
  • 2/3 cup plus 3 tablespoons sugar, divided
  • 1/3 cup plus 1 tablespoon cornstarch, divided
  • 3 eggs, separated
  • 2-1/2 cups milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  1. Place confectioners' sugar in a bowl. Cut in the peanut butter with a pastry blender until crumbly. Set aside 2 tablespoons for garnish. Sprinkle remaining crumbs into the pie shell.
  2. In a saucepan, combine 2/3 cup sugar, 1/2 cup cornstarch, egg yolks and milk; cook over medium heat until mixture thickens. Remove from the heat; add butter and vanilla, stirring until the butter melts. Pour into pie shell.
  3. In a small saucepan, combine remaining sugar and cornstarch with water; cook over low heat until thickened. Cool slightly. Beat egg whites until stiff; fold in cornstarch mixture. Spread meringue over the hot filling, sealing to edges. Sprinkle reserved peanut butter mixture over top. Bake at 350° for 12-15 minutes or until golden brown. Yield: 8 servings.
Originally published as Peanut Butter Pie in Country June/July 1992, p53

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MY REVIEW
connielangston User ID: 3766322 40691
Reviewed Jan. 28, 2009

"My husband always request this for his birthday.It's awesome. Only suggestion is to make sure you cooke the egg& milk mixture long enough so it will set up. You'll probably need to double the recipe, because everyone will want seconds."

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