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Peanut Butter Pie

Pie.Chef's picture
Ingredients
  Single crust pie pastry 1
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour/1/4 cup cornstarch 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Milk 3 Cup (48 tbs)
  Eggs 4
  Creamy peanut butter 1⁄4 Cup (4 tbs)
  Coarsely chopped peanuts 1⁄4 Cup (4 tbs)
  Meringue 1 Cup (16 tbs) (For Pie)
Directions

Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes.
Cool.
For filling, in saucepan combine sugar, flour or cornstarch, and salt.
Gradually stir in milk.
Cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove saucepan from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks.
Return mixture to saucepan; cook and stir 2 minutes more.
Remove saucepan from heat.
Stir in peanut butter till smooth.
Stir in peanuts, if desired.
Pour hot peanut butter mixture into baked pastry shell.
Make Meringue for Pie using the 4 reserved egg whites.
Spread meringue over filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes.
Cool.
Cover; chill to store.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Peanut

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