Peanut Butter Pie VII

A creamy egg custard filling is poured over a crumble of confectioners' sugar and peanut butter, then topped with meringue and baked.

• Calories: 444 Calories

Ingredients

• ½ cup peanut butter
• ½ cup white sugar
• ¼ teaspoon salt
• 1 cup confectioners' sugar
• 2 tablespoons butter
• 3 egg whites
• ¼ teaspoon vanilla extract
• ⅔ cup white sugar
• 1 (9 inch) pie crust, baked
• 3 egg yolks, beaten
• 4 tablespoons cornstarch
• 2 cups scalded milk

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Combine the confectioners' sugar and the peanut butter blend until thoroughly combined and light. Spread 3/4 of this mixture across the bottom of the baked pie shell.

Step 3

Combine cornstarch, 2/3 cup white sugar, salt and scalded milk. Mix well. Pour a small amount of the milk mixture over the egg yolks. Mix, then add the egg yolk mixture to the scaled milk mixture. In a saucepan over medium heat cook the egg yolk mixture until it thickens. Add the butter and the vanilla. Remove from the heat and allow to cool slightly then pour into the baked pie shell.

Step 4

Beat egg whites into soft peaks add 1/2 cup of the white sugar and continue beating until glossy and stiff. Spread meringue over top of pie. Sprinkle with the remaining peanut butter and confectioners' sugar mixture.

Step 5

Bake at 350 degrees F (175 degrees C) until meringue is lightly browned. Allow pie to cool before serving.