Peanut Butter Meringue Pie

Southern.Crockpot's picture

Jan. 04, 2012


Creamy peanut butter 3/4 Cup (12 tbs)
Powdered sugar 3/4 Cup (12 tbs) , sifted
Sugar 1/2 Cup (8 tbs)
All purpose flour 1/3 Cup (5.33 tbs)
Salt 1/2 Teaspoon
Milk 2 Cup (32 tbs)
Eggs 3 , separated
Butter/Margarine 1 Tablespoon
Vanilla extract 1/2 Teaspoon
Cream of tartar 1/4 Teaspoon
Sugar 2 Tablespoon (Or 1/4 Cup)



1. In a mixing bowl combine powdered sugar and peanut butter.

2. Stir to get a coarse meal like mixture.

3. In pastry shells spread the mixture and keep it aside.


4. In a heavy saucepan mix sugar, flour and salt. Add milk. Stir well.

5. Cook the mixture over medium heat and stir continuously till the mixture gets bubbly and thickens.

6. Move the pan from the heat.

7. In another bowl beat the egg yolks to get a lemon colored thick mixture.

8. Stir 1/4 of hot milk mixture in the bowl with yolks. Add the remaining mixture and keep stirring continuously.

9. Cook the ingredients over medium heat for 4 minutes to get a thick consistency.

10. Remove the saucepan from heat. Add vanilla and butter while stirring.

11. In the pastry shell pour on the peanut butter mixture.

12. Mix egg whites with cream of tartar and beat it till a foamy mixture.

13. Add remaining sugar - one tablespoon at a time and beating to get a foamy mixture.

14. On hot filling spread meringue. Seal to the edge of the pastry.

15. Bake for 15 minutes at 350°till it turns golden brown in color.


16. Serve Peanut Butter Meringue Pie at room temperature.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 681Calories from Fat 291

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 515 mg21.46%

Total Carbohydrates 83 g27.7%

Dietary Fiber 3 g12%

Sugars 66 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet