Ingredients Jump to Instructions ↓

  1. 1 c.

  2. 10X sugar

  3. 1/2 c. creamy peanut butter

  4. 3 eggs, separated

  5. 2/3 c. sugar

  6. 1/2 tsp. vanilla

  7. 1/8 tsp. salt

  8. 1/4 c. cornstarch

  9. 2 c. scalded milk

  10. 2 tbsp. butter

  11. 1/4 tsp. cream of tartar

  12. 9 inch pie shell

Instructions Jump to Ingredients ↑

  1. Bake pie shell and let it cool.

  2. Blend together confectioners’ sugar and peanut butter until they make a coarse crumbled mixture.

  3. Beat egg yolks until fluffy. Combine sugar, salt and cornstarch and beat into egg yolks. Beat in hot milk gradually. Cook over hot water until smooth and thick, stirring constantly. Remove from heat. Add butter and vanilla.

  4. Cover bottom of pie shell with 2/3 of the peanut butter mixture. Pour in the hot custard. Beat egg whites and cream of tartar until stiff. Spread on top of filling, then sprinkle the remaining 1/3 of the peanut butter mixture over the top.

  5. Bake at 350 degrees for 12 to 15 minutes or until brown.


Send feedback