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Peanut Butter Pie VI

Peanut Butter Pie VI

Theresa

Theresa

A cooked egg custard pie with a meringue crust.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

carole4
2

carole4

1/31/2011

my 14 year old made this pie for a class project. I sure wish she would have chosen differently!! Just egg whites for meringue-not good!! meringue usually has sugar, vanilla and cream of tartar! I do wish I would have read the recipe before she wasted all those ingredients!

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