Peanut Butter Meringue Pie

Peanut Butter Meringue Pie

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  Ginger

“This has been passed down in my family. My grandma made it for us when we were children.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat confectioners' sugar and peanut butter together in a bowl with an electric mixer until smooth. Spread peanut butter mixture into prepared pie crust as evenly as possible.
  3. Whisk water, cornstarch, and 1 tablespoon white sugar together in a saucepan; bring to a boil for 15 seconds, stirring constantly. Remove saucepan from heat and cover with a lid.
  4. Beat egg whites in a glass or metal bowl until soft peaks form. Lift the beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  5. Beat cream of tartar and vanilla into egg whites. Gradually add 1/2 cup white sugar, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: the egg whites will form sharp peaks.
  6. Beat cornstarch mixture into egg white mixture on lowest speed, 1 tablespoon at a time. Increase speed to medium and beat egg whites for 10 seconds to form meringue. Spread meringue over peanut butter mixture to the edges of the pie crust.
  7. Bake in the preheated oven until meringue peaks are golden, 10 to 15 minutes.

Share It

Reviews (3)

Rate This Recipe


I really do not enjoy giving a recipe such a low rating, but unfortunately this one just does not work as written The first issue is that it calls for an UNBAKED pie crust. Next in the step where you mix the powdered sugar with the peanut butter it states it will be "smooth" and to "spread into crust." I did not get get a mixture that is smooth or spreadable. I had coarse crumbs. I didn't have any issues with the meringue, that turned out nicely. I placed the pie in my preheated oven and baked for 15 minutes. The meringue looked beautiful, nice golden peaks but the crust was RAW. I put the pie back in for an additional 10 minutes. The meringue got too dark, and the crust was still not great. I think this needs to be done in a PREBAKED crust or even a cookie crust. The peanut butter filling had a good flavor.

the allrecipes staff

the allrecipes staff

We have corrected this recipe so that it calls for a pre-baked pie crust. We apologize for the inconvenience.



This is essentially peanut butter fudge in a pie crust covered with meringue. After beating the peanut butter and powdered sugar together for about 5 minutes and only getting crumbs, I did add a few tbsps milk and that helped it come together. I didn't have time to do the meringue, so that may make a difference, but I doubt it.

More Reviews

Similar Recipes

Peanut Butter Cream Pie

Peanut Butter Cream Pie

Peanut Butter Pie XIX

Peanut Butter Pie XIX

Southern Peanut Butter Pie

Southern Peanut Butter Pie

Peanut Butter Pie III

Peanut Butter Pie III

Patricia's Peanut Butter Pie

Patricia's Peanut Butter Pie

Peanut Butter Cup Pie

Peanut Butter Cup Pie


Amount Per Serving (8 total)

  • Calories
  • 493 cal
  • 25%
  • Fat
  • 23.8 g
  • 37%
  • Carbs
  • 63 g
  • 20%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 293 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Peanut Butter Pie XIX


next recipe:

Peanut Butter Cup Pie