You are here

Peanut Butter Cremepie

creative.chef's picture
  Unbaked 9 inch pie crust 1 (Single)
  Granulated sugar 3⁄4 Cup (12 tbs), divided
  Cornstarch 3 Tablespoon
  All purpose flour 1 Tablespoon
  Salt 3⁄8 Teaspoon
  Eggs 3 , separated
  Milk 3 Cup (48 tbs)
  Butter/Margarine 2 Teaspoon
  Vanilla 1 Teaspoon
  Peanut butter 1⁄2 Cup (8 tbs)
  Powdered sugar 3⁄4 Cup (12 tbs)
  Cream of tartar 1⁄4 Teaspoon

Preheat oven to 425°F.
Prick dough and line with foil.
Fill with dried beans, uncooked rice or pie weights; bake 10 to 15 minutes or until lightly brown.
Remove foil and beans.
Cool completely on wire rack.
In 2-quart saucepan, stir together 1/2 cup of the granulated sugar, the cornstarch, flour and salt.
Add egg yolks and milk; stir with wire whisk until well blended.
Bring to a boil over medium heat, stirring constantly.
Continue cooking and stirring 2 minutes or until thick.
Remove from heat.
Stir in butter and vanilla.
Reduce oven temperature to 375°F.
Cut peanut butter into powdered sugar until mixture resembles coarse crumbs.
Sprinkle 1/3 of the peanut butter crumbs over bottom of pie crust.
Spoon 1/2 of the milk mixture over crumbs.
Sprinkle with another 1/3 of the crumbs, top with remaining pudding.
Combine cream of tartar and egg whites in medium bowl.
Beat egg whites at high speed until soft peaks form.
Gradually add remaining 1/2 cup granulated sugar, beating until stiff and glossy.
Spread over pudding and seal to edge of crust.
Sprinkle remaining peanut butter crumbs around edge.
Bake 8 to 10 minutes or until meringue is golden.
Cool completely on wire rack.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (20 votes)


Peanut Butter Cremepie Recipe