Peanut Butter Pie VIII

Peanut Butter Pie VIII

54
S_ST 0

"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."

Ingredients

{{adjustedServings}} servings 446 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

54
  1. 61 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Very tasty! I love peanut butter, but I don't like peanut butter pies that have the cream cheese fluff. This pie has lots of peanut butter flavor without being too rich. I couldn't get the egg ...

I use whole eggs in the custard and do NOT top with the meringue. Everyone requests that I bring this to all pot-lucks!

I've made this recipe for years, but I only use 1/2 cup of confectioner's sugar on the bottom mixture. I use Cool Whip on the top, and sprinkle it with Peanut Butter/Confectioner's sugar mixtur...