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“This is like no peanut butter pie I had ever had before. I was introduced to it in a restaurant in TN at a resort area called Watts Bar. It was the tallest pie I had ever seen, the meringue was at least 3"!”
READY IN:
1hr 45mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake pie shell according to package directions; cool completely.
  2. Make a crumbly meal from powder sugar and peanut butter; press 3/4 cup of mixture into the bottom of the baked and cooled pie shell.
  3. In saucepan bring to a boil 1 1/4 c milk, 1/2 c sugar and salt.
  4. Dissolve cornstarch and flour into 3/8 c milk; add to dissolved mixture two egg yolks well beaten.
  5. When first mixture comes to a boil, add thickening slowly, stirring constantly with wire whip. Continue to cook until mixture is thick and comes to a boil.
  6. Remove from heat and add butter and vanilla;allow butter to melt thoroughly, then stir into mixture well.
  7. Beat together until stiff but not dry egg whites and 2 tbsp sugar. Add 2 tbsp more of sugar and beat until sugar is dissolved.
  8. Fold cooked mixture into beaten egg whites.
  9. Pour mixture into pie shell over peanut butter mixture; cool.
  10. Top pie with meringue(use Kittencal recipe #106232 and double it if you want a tall meringue like they use at the resort), spinkle remaining peanut butter mixture over meringue before browning in oven.
  11. Chill pie.

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