Peanut Butter Meringue Pie

By carvalhohm

Ingredients

• MERINGUE:
• Pastry for single-crust pie (9 inches)
• 3/4 cup confectioners' sugar
• 1/2 cup creamy peanut butter
• 2/3 cup Granulated Sugar
• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• Dash salt
• 3 cups 2% milk
• 3 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 3 egg whites
• Dash cream of tartar
• 1/4 cup Granulated Sugar

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Roll out pastry to fit 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.

Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until lightly browned. Cool on wire rack.

Meanwhile, in small bowl, beat confectioners' sugar and peanut butter until crumbly, about 2 minutes. Set aside.

In large heavy saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from heat. Stir small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to gentle boil; cook and stir 2 minutes longer. Remove from heat. Stir in butter and vanilla.

Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top.

In large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture.

Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Store leftovers in refrigerator.