Peanut Butter Pie VIII

A sugary peanut butter crumble is spooned into the bottom of a prepared pie shell, and a simple cooked egg custard is poured on top. A glossy meringue is spread over the filling, more peanut butter crumble is sprinkled over that, and this luscious pie is slipped into a hot oven to turn golden.

• Calories: 446 Calories

Ingredients

• ½ cup peanut butter
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• ½ teaspoon cream of tartar
• 1 cup confectioners' sugar
• 6 tablespoons white sugar
• ⅔ cup white sugar
• 2 cups milk
• 4 tablespoons cornstarch
• 1 (9 inch) pie shell, baked
• 3 eggs, separated

Recipe Instructions

Step 1

Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.

Step 2

In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.

Step 3

Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.

Step 4

Bake at 325 degrees F (165 degrees C) for 30 minutes.