Peanut Butter Meringue Pie
Total TimePrep: 45 min. + chilling Bake: 15 min. + cooling
- 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
- 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.
Editor's NoteLet pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts1 piece: 464 calories, 21g fat (8g saturated fat), 96mg cholesterol, 283mg sodium, 59g carbohydrate (40g sugars, 1g fiber), 11g protein.
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.
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.
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!
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.
Jan 25, 2015
so want to try this but please can you tell me exactly how much is a DASH?
Jun 10, 2014
My first attempt at a meringue pie and it turned out delicious!!! I made it for a cookout at a friends house.
Dec 18, 2013
This is "very" close to my grandmother's Blue Ribbon winning pie. I hope everyone cooks, eats, and enjoys.
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.
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.
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!