Creamy peanut butter filling with a swirl of meringue on top makes this dessert pie irresistible.

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Ingredients

Directions

  • Separate the egg yolks from egg whites. Place whites in a large mixing bowl and allow them to stand at room temperature for 30 minutes. Place yolks in a small mixing bowl; set aside.

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For Filling:

  • In a medium saucepan, stir together powdered sugar, cornstarch, and salt. Gradually stir in milk and peanut butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

  • Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot mixture into egg yolks. Pour egg yolk mixture back into filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more.

  • Remove from heat. Stir in 1 teaspoon of the vanilla. Keep the filling warm while preparing the meringue.

For Meringue*:

  • Add the remaining 1/2 teaspoon vanilla and the cream of tartar to the egg whites. Beat with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl). Add the granulated sugar 1 tablespoon at a time, beating on high speed for about 4 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.

  • Pour warm filling into piecrust. Immediately spread meringue over warm pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a 350 degree F oven for 15 minutes. Cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.

*

Omit the meringue, if you like. Pour hot filling into baked pastry shell and chill for 4 to 6 hours. Just before serving, spread with some sweetened whipped cream.

Nutrition Facts

407 calories; 20 g total fat; 86 mg cholesterol; 341 mg sodium. 47 g carbohydrates;

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