Peanut Butter Pie

Name: Peanut Butter Pie
Cuisine: American
Ingredients: 2 baked deep dish pie shells; 3/4 cup creamy peanut butter (for bottom layer); 1 cup powdered sugar (for bottom layer); 1/3 cup cornstarch (for pudding layer); 1/2 cup sugar (for pudding layer); 2 cups milk (for pudding layer); 3 egg yolks (for pudding layer); 3 Tbs. creamy peanut butter (for pudding layer); 1 tsp. Vanilla (for pudding layer); 2 Tbs. butter (for pudding layer); 3 egg whites (for meringue); 1/2 cup sugar (for meringue); 1 Tbs. vanilla (for meringue)

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Darla Butterfield @cook_5956514

This is a favorite in my family and I always make it at Thanksgiving. If you love peanut butter, you'll probably love this pie!

2baked deep dish pie shells
3/4 cupcreamy peanut butter (for bottom layer)
1 cuppowdered sugar (for bottom layer)
1/3 cupcornstarch (for pudding layer)
1/2 cupsugar (for pudding layer)
2 cupsmilk (for pudding layer)
3egg yolks (for pudding layer)
3 Tbs.creamy peanut butter (for pudding layer)
1 tsp.Vanilla (for pudding layer)
2 Tbs.butter (for pudding layer)
3egg whites (for meringue)
1/2 cupsugar (for meringue)
1 Tbs.vanilla (for meringue)

Cooking Instructions

1

Bottom Layer: Use a fork to mash together the peanut butter and powdered sugar until mealy. Sprinkle most of it into the baked pie shells, but reserve a little to sprinkle on the top of the pies.
2

Pudding Layer: On the stove, combine cornstarch, sugar, milk, and egg yolks. Whisk over medium high heat until pudding thickens. Remove from heat and add butter, vanilla and peanut butter. Pour pudding into pies.
3

Meringue: Whip the egg whites until stiff peaks form. Mix in the sugar and vanilla. Spread onto the pies and top with reserve peanut butter and powdered sugar crumbles. Bake at 425 degrees for 2-3 minutes until lightly browned. Watch closely so they don't burn. Refrigerate pies for several hours or overnight.

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Written by

Darla Butterfield @cook_5956514

on November 03, 2016 04:03

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