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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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My mother shared this recipe with me years ago. I don't know the origin, but after searching other peanut butter pie recipes I found nothing like it. The pie crust along with the crumbled peanut butter on the bottom are a big surprise. Ingredients:
1 9-inch baked pie crust |
1 cup powdered sugar |
1/2 cup creamy peanut butter |
1/4 cup cornstarch |
2/3 cup sugar |
1/4 teaspoon salt |
2 cups milk |
3 egg yolks, beaten |
2 tablespoons butter |
1/4 teaspoon vanilla |
3 egg whites |
remaing peanut butter or powdered sugar, mixture |
Directions:
1. Crust:.
2. Combine flour, powdered sugar, and butter. Place in a 9 inch pie pan. Bake 375 degrees for 12 to 15 minutes.
3. Filling/ Topping.
4. Mix peanut butter and 1/2c. powdered sugar until finely crumbled using a fork or food processer. Sprinkle 1/2 of the peanut butter/ powdered sugar mixture over the baked pie shell. (Save the other 1/2 for the topping over the meringue).
5. Custard:.
6. Combine cornstarch, sugar, salt, milk, and beaten egg yolks in a saucepan stirring constantly until it boils. Cook until slightly thickened. Remove from heat. Stir in butter and vanilla. Pour over peanut butter/ powdered sugar mixture.
7. Meringue:.
8. Beat 3 egg whites until stiffened and place over custard being sure to seal the edges of the custard. Sprinkle the rest of the crumbled peanut butter/powdered sugar mixture.
9. Bake at 350 degrees for 20 minutes. Cool thoroughly before serving.
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