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Peanut Pie

 Peanut Pie
Peanut butter makes this rich pie an extra special treat. It is fancy enough to serve to company.—Armetta Keeney, Carlisle, Iowa
8 ServingsPrep: 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

2 of 2

Peanut Pie (continued)

Directions (continued)

  • brown. Yield: 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 466 calories, 22 g fat (9 g saturated fat), 103 mg cholesterol, 266 mg sodium, 58 g carbohydrate, 1 g fiber, 10 g protein.