Peanut Butter Pie VI recipe

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Ingredients

⅔ cup white sugar
⅓ cup peanut butter
½ cup white sugar
3 tablespoons cornstarch
½ teaspoon salt
2 cups milk
4 eggs, separated
1 (9 inch) pie shell, baked

Nutrition Info

372.3 calories
carbohydrate: 47.7 g
cholesterol: 97.9 mg
fat: 16.9 g
fiber: 1.1 g
protein: 9.3 g
saturatedFat: 4.6 g
servingSize: -
sodium: 376.9 mg
sugar: 33.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together 2/3 cup white sugar and peanut butter. Sprinkle 2/3 of the mixture into baked pie shell.

  2. Combine 1/2 cup sugar, corn starch, salt, milk, and egg yolks in a medium saucepan. Cook and stir over medium low heat until thick. Pour filling over peanut butter mixture in pie shell.

  3. In a clean glass bowl, beat egg whites until very stiff. Spread meringue on top of pie. Sprinkle remaining peanut butter crumbs on top of the egg whites.

  4. Bake at 400 degrees F (205 degrees C) for 5 to 7 minutes, or until the meringue is golden brown.

Recipe Yield

1 pie

Recipe Note

A cooked egg custard pie with a meringue crust.

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