Peanut Butter Meringue Pie


Filling —
3 egg yolks (save whites for meringue)
1 cup sugar
2 tbsp cornstarch
2 cup milk
1/3 – 1/2 cup peanut butter
1/2 tsp vanilla
1 prepared 9″ pie shell
Meringue —
3 egg whites
1 tbsp water
1/4 t cream of tartar
3 tbsp sugar

How to prepare

Beat the egg yolks with an electric mixer until thick and lemon colored. Combine sugar and cornstarch in a small bowl. Add to egg yolks and beat until creamy. Stir in milk and peanut butter. Transfer to top of double boiler or saucepan. Cook over low heat, stirring constantly until the pudding has thickened and the peanut butter has blended into the mixture. Stir in vanilla. Pour into the pie shell. For the meringue, beat the egg whites and water with an electric mixer on med. speed until foamy. Add cream of tartar and beat on high speed until soft peaks form. Gradually adding sugar, continue to beat until stiff peaks form. Spread meringue over filling, making sure to spread slightly onto crimped edge of pie crust to seal filling. Bake at 350

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