Peanut Butter Pie XX

1
Laurie L. Clay 0

"This is a recipe of my late grandmother's. It is easy to make and always gets rave reviews!"

Ingredients 40 m {{adjustedServings}} servings 274 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, combine confectioners' sugar and peanut butter. Mix well and press mixture into a 9 inch pie dish.
  2. Prepare vanilla pudding according to package instructions and allow to cool. Preheat oven to 375 degrees F (190 degrees C.)
  3. When pudding has cooled, pour it into peanut butter pie shell. In a medium glass bowl, beat egg whites until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with chopped peanuts.
  4. Bake in the preheated oven for 15 minutes, or until golden brown.
Tips & Tricks
Peanut Butter Balls III

Rich chocolate meets peanut butter in these deliciously simple treats.

Fudgy Peanut Butter Buttons

See how to turn cocoa mix into fudgy, no-bake peanut butter cookies.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 1

  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Danielle
6/2/2009

The crust is a good idea. It's a tasty part. I didn't know if I should serve it hot or put it back in the fridge. I didn't have non instant pudding (I actually didn't know it existed) and that's probably why mine didn't cut into pie pieces, it just blobbed onto the plate. We didn't care, it still tasted good.