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Peanut Butter Meringue Pie

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

Ingredients

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

Directions

  • 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 Note
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

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Reviews

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Average Rating:
  • Nancy
    Nov 22, 2019

    This is a great pie. Everyone loves it. And it does get easier every time you make it! I always can count on Taste of Home!

  • jvaliante
    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.

  • gypsydog5
    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.

  • HoosierMother
    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!

  • k
    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.

  • GlenysD
    Jan 25, 2015

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

  • bschuck
    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.

  • FlaMamabear
    Dec 18, 2013

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

  • kfr33man
    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.

  • SueCeQ
    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.