Ingredientes para Southern Peanut Butter Cream Pie
- 1 (9-inch) prepared pie crust
- 1/4 cup cornstarch
- Egg Yolks
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup packed light brown sugar
- 3 cups whole milk
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 3 large egg whites
- Cream Of Tartar
- 1 cup granulated sugar
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Cómo preparar Southern Peanut Butter Cream Pie
- **Make the Peanut Butter Filling:**
- In a medium saucepan, whisk together 1/4 cup cornstarch, 2 large egg yolks, 1/4 teaspoon salt, 1/4 cup (1/2 stick) unsalted butter, and 1 cup packed light brown sugar.
- Gradually whisk in 3 cups whole milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes.
- Remove from heat and let cool for 15 minutes, stirring occasionally to prevent a skin from forming.
- Stir in 1 teaspoon vanilla extract and 1 cup creamy peanut butter until well combined.
- Pour the filling into your prepared pie crust.
- **Make the Meringue (Optional):**
- In a clean, dry mixer bowl, beat 3 large egg whites and 1/2 teaspoon cream of tartar until soft peaks form.
- Gradually add 1 cup granulated sugar, beating on high speed until stiff, glossy peaks form.
- Beat in 1 teaspoon vanilla extract.
- Spread the meringue evenly over the peanut butter filling, sealing the edges to the crust.
- Bake in a preheated 400°F (200°C) oven for 10-12 minutes, or until the meringue is lightly golden brown.
- **Assemble and Chill:**
- If using whipped cream instead of meringue, simply top the cooled peanut butter filling with 2 cups of whipped cream.
- Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
203g
Fat
36g
Carbs
23g
