Ingredients Jump to Instructions ↓

  1. 3/4 c. confectioners' sugar

  2. 1/2 c. creamy or crunchy peanut butter

  3. 1 (9-inch) pie pastry, baked and cooled

  4. 2/3 c. plus

  5. 3 tbsp. sugar, divided

  6. 1/3 c. plus

  7. 1 tbsp. cornstarch, divided

  8. 3 eggs, separated

  9. 2 1/2 c. milk

  10. 2 tbsp. butter

  11. 1 tsp. vanilla extract

  12. 1/2 c. water

Instructions Jump to Ingredients ↑

  1. Place confectioners’ sugar in a bowl. Cut in the peanut butter with a pastry blender until crumbly. Set aside 2 tablespoons for garnish. Sprinkle remaining crumbs into the pie shell.

  2. In a saucepan, combine 2/3 cup sugar, 1/3 cup cornstarch, egg yolks and milk; cook over medium heat until mixture thickens. Remove from the heat; add butter and vanilla, stirring until the butter melts. Pour into pie shell.

  3. In a small saucepan, combine remaining sugar and cornstarch with water; cook over low heat until thickened. Cool slightly. Beat egg whites until stiff; fold in cornstarch mixture. Spread meringue over the hot filling, sealing to edges. Sprinkle reserved peanut butter mixture over top. Bake at 350 degrees for 12-15 minutes or until golden brown. A dessert must for every family get-together.

  4. NOTE: This is also good using a graham cracker crust


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