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Peanut Butter Cream Pie

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“This pie is sooooo Yummy!!!! Everyone always asks for the recipe! Prep time does not include the pre-baked and cooled pie shell.”
READY IN:
27mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl mix peanut butter and confectioners' sugar with fork until crumbly but well combined.
  2. Sprinkle over bottom of pie shell.
  3. Mix 1/2 cup granulated sugar, the cornstarch and salt in a medium size heavy (not aluminum) saucepan.
  4. Using a whisk, stir in milk and egg yolks until blended.
  5. Place over medium heat and gradually whisk in the hot water.
  6. Stirring constantly, bring to a boil and boil 2 minutes until mixture is very thick.
  7. Remove from heat; add butter and vanilla and beat until smooth.
  8. Pour over peanut butter mixture in pie shell.
  9. Cover surface with plastic wrap (to keep skin from forming) and refrigerate 2 hours or until completely cool.
  10. Heat oven to 425 degrees.
  11. Beat eggs whites and cream of tartar in a large bowl with electric mixer until soft peaks form when beaters are lifted.
  12. Beat in remaining sugar 1 Tbls.
  13. at a time until whites are thick and glossy.
  14. Spread meringue over pie filling with spatula, making sure it touches the crust all around the edge.
  15. Bake 5 to 7 minutes until the meringue is lightly browned.
  16. Place on rack; cool to room temperature (to keep meringue from shrinking) before serving.

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