Peanut Butter Meringue Pie

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“My aunt has made this pie each holiday for as long as I can remember. It's rich and has a taste that will leave you wanting more and more. After you get the pie crust baked, you can have it chilling in about 15 minutes. Try it! You won't regret it! Prep time does not include baking time for crust.”
1 9-inch deep dish pie

Ingredients Nutrition


  1. Combine powdered sugar and peanut butter;
  2. Mix until mixture resembles coarse meal.
  3. Spread most of the mixture (3/4 of it) in the baked pastry shell along the bottom and sides of shell.
  4. Set remainder aside.
  5. Mix sugar, cornstarch and salt in large saucepan
  6. Combine with cold milk and margarine.
  7. Cook over medium heat until mixture is hot.
  8. Lightly beat egg yolks.
  9. Mix some of the hot mixture in to the egg yolks to temper them, then add egg yolk mixture to mixture on the stove.
  10. Continue to cook over medium heat until mixture thickens.
  11. Remove from heat immediately.
  12. Stir vanilla into hot mixture and pour pudding over peanut butter mixture in baked pie crust.
  13. Beat egg whites and cream of tarter with mixer until soft peaks form; sweeten with 1 teaspoon sugar and beat until stiff. Spread over filling. Sprinkle your reserved peanut butter mixture over meringue.
  14. Bake at 325 F for 20 minutes.
  15. Cool before serving. (Best if cooled at least 4 hours in fridge).

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