Peanut Butter Pie VIII recipe

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Ingredients

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

Nutrition Info

446.3 calories
carbohydrate: 61.6 g
cholesterol: 74.6 mg
fat: 19 g
fiber: 1.4 g
protein: 9.9 g
saturatedFat: 5 g
servingSize: -
sodium: 320.5 mg
sugar: 45.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

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

Recipe Yield

1 - 9 inch pie

Recipe Note

This is an excellent peanut butter pie recipe. My grandmother requested it many years ago from a restaurant that served it. Everyone who has had this pie loves it.

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