PEANUT BUTTER PIE WITH MERINGUE TOPPING
I know there are many Peanut Butter Pie recipes already posted here; I looked over many of them! This one is a bit different in that it has a meringue topping and a filling that is made from scratch. It does take some time, but I think you'll be pleased with the results and so will your family and guests...Anytime I've made it, it's been a delicious hit! (Cook time is on the generous side and includes time to make homemade crust; cook time includes time to make filling;both are estimates)
Provided by SilentCricket
Categories Pie
Time 1h30m
Yield 1 9inch peanut butter pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine powdered sugar and peanut butter.
- Blend with fork or pastry blender until coarse crumbs form.
- Spread half of crumbs onto cooled pie shell.
- Set aside.
- Combine cornstarch, sugar, and salt.
- Add scalded milk and mix well.
- Pour small amount slowly over beaten egg yolk and mix.
- Cook on top of double boiler until mixture thickens.
- Add butter and vanilla; pour into prepared pie shell.
- Beat egg whites until soft peaks form a meringue.
- Spread on filling, sealing sides by crust.
- Sprinkle with remainder of peanut butter crumbs.
- Brown slightly under broiler-- WATCH!
- to avoid crumbs burning.
- Allow to cool and chill until ready to serve.
- NOTE: If you're in a rush and need a shortcut, you could substitute vanilla or French Vanilla pudding mix for the filling made from scratch-- either the kind you cook or instant should be okay-- Prepare according to package directions.
Nutrition Facts : Calories 552.5, Fat 26.4, SaturatedFat 9.4, Cholesterol 76.9, Sodium 420.1, Carbohydrate 69.8, Fiber 2.2, Sugar 45, Protein 12.4
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