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Peanut Butter Pie

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    Source: www.allpierecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsB1, B2, B3, B12, H, D, E
    MineralsFluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    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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