STATE FAIR WINNER PEANUT BUTTER CREAM PIE

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State Fair Winner Peanut Butter Cream Pie image

Originally titled Simon's PB Pie isn't heavy and has a subtle PB flavor. My 81 year old dad won 1st Place with this recipe in the Cream Pie division/State Fair of Texas, approx/1976. Sharing his sense of humor, I asked how he wanted to be recognized: He replied, "Master Chef Guillome Henri Gaston Siber. but I do respond to either "My Dad," or Bill Sybert." Recipe shared by Mae Murrell of Houston, Texas, many years ago.

Provided by Southern Lady

Categories     Dessert

Time 50m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 11

1 pie shell, baked
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup cornstarch
2/3 cup sugar
1/4 teaspoon salt
2 cups milk, SCALDED (bring milk just to a boil)
3 eggs, separated
2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon vanilla
6 tablespoons sugar

Steps:

  • Prepare pie shell as directed.
  • Cut peanut butter into powdered sugar until appearance of pie dough.
  • Place half of mixture in cooled pie shell.
  • Combine cornstarch, sugar, salt and scalded milk, mixing well in a medium bowl.
  • In smaller bowl, beat egg yolks well.
  • Pour small amount of milk mixture over beaten egg yolks and mix together.
  • Combine egg mixture into milk mixture and cook in double boiler until thick.
  • Add butter and vanilla and mix.
  • Pour into prepared pie shell.
  • Top with meringue made from the remaining 3 egg whites and 6 tablespoons sugar, adding sugar one Tbs at a time, beating between each addition until fluffy.
  • Spread meringue over PB mixture and make a few peaks with spatula.
  • Sprinkle remainder of peanut butter mixture over meringue.
  • Bake at 325-degrees for 30 minutes, or until brown.
  • Can be served warm or cold. I prefer warm.

Nutrition Facts : Calories 474.9, Fat 22.5, SaturatedFat 7.4, Cholesterol 85.9, Sodium 346.4, Carbohydrate 61.1, Fiber 1.8, Sugar 42.4, Protein 9.8

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