Zutaten für Anya's Peanut Butter Pie
- 1 (9-inch) pie crust
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- ¼ cup cornstarch
- 1 cup granulated sugar
- ¼ teaspoon salt
- 3 cups milk
- 3 large egg yolks
- 10 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1 cup peanut butter (creamy type)
- 1 ½ cups all-purpose flour
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Anya's Peanut Butter Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Anya's Peanut Butter Pie
- **Crust:**
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup powdered sugar, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Press the crumb mixture into a 9-inch pie plate, forming an even crust.
- Bake for 12-15 minutes, or until lightly golden.
- Let cool completely.
- **Peanut Butter Crumble:**
- In a medium bowl, combine 1 cup creamy peanut butter and ½ cup powdered sugar.
- Mix with a fork or use a food processor until finely crumbled.
- Sprinkle half of the peanut butter crumble over the cooled pie crust.
- **Custard Filling:**
- In a medium saucepan, whisk together ¼ cup cornstarch, 1 cup granulated sugar, ¼ teaspoon salt, 3 cups milk, and 3 large egg yolks until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly (about 5-7 minutes).
- Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract.
- Pour the custard filling over the peanut butter crumble in the pie crust.
- **Meringue Topping:**
- In a clean, dry bowl, beat 3 large egg whites with an electric mixer until stiff peaks form.
- Gently spread the meringue over the custard, sealing the edges to prevent shrinking.
- Sprinkle the remaining peanut butter crumble over the meringue.
- Bake at 350°F (175°C) for 20 minutes, or until the meringue is lightly browned.
- Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours for best results.
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
1055g
Fat
295g
Carbs
139g
