Taste of Home
Peanut Butter Meringue Pie
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min. + cooling
YIELD: 8 servings.
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
Ingredients
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Dough for single-crust pie
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3/4 cup confectioners' sugar
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1/2 cup creamy peanut butter
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2/3 cup sugar
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3 tablespoons cornstarch
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2 tablespoons all-purpose flour
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Dash salt
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3 cups 2% milk
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3 large egg yolks
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2 tablespoons butter
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1 teaspoon vanilla extract
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MERINGUE:
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3 large egg whites
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Dash cream of tartar
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1/4 cup sugar
Directions
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1.
Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
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2.
Bake at 8 minutes. Remove foil and weights; bake until lightly browned, 5-7 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°.
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3.
Meanwhile, in a small bowl, beat confectioners' sugar and peanut butter until crumbly, about 2 minutes. Set aside.
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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.
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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.
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6.
Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top.
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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.
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8.
Bake until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator.
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