Peanut Butter Pie With Meringue Topping Recipe

Name: Peanut Butter Pie With Meringue Topping
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: 9 Inch Pie Shell; 1 1/4 cups powdered sugar; 1 cup creamy peanut butter; 1/4 cup cornstarch; 1 1/4 cups sugar; Pinch of salt; 2 1/4 cups milk; Egg Yolks; 4 tablespoons unsalted butter; 1 teaspoon vanilla extract; 2 large egg whites

This isn't your grandma's peanut butter pie! Indulge in a creamy, homemade peanut butter filling topped with a perfectly toasted meringue. This recipe takes a little time, but the result is a show-stopping dessert that's sure to impress your family and friends. The homemade crust and from-scratch filling elevate this classic to a whole new level of deliciousness. Get ready for rave reviews!

Prep Time 45 mins

Cook Time 90 mins

Calories 552.5 kcal

Protein 24g

Rating 5.0 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peanut Butter Pie With Meringue Topping

9 Inch Pie Shell
1 1/4 cups powdered sugar
1 cup creamy peanut butter
1/4 cup cornstarch
1 1/4 cups sugar
Pinch of salt
2 1/4 cups milk
Egg Yolks
4 tablespoons unsalted butter
1 teaspoon vanilla extract
2 large egg whites

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How to Make Peanut Butter Pie With Meringue Topping

**Make the Crust:** Combine 1 1/2 cups graham cracker crumbs, 1/4 cup powdered sugar, and 1/2 cup melted unsalted butter. Mix until crumbly. Press half of the mixture into a 9-inch pie plate. Bake at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
**Prepare the Peanut Butter Filling:** In a medium bowl, combine 1 cup creamy peanut butter, 1 cup powdered sugar, and 1/4 cup milk. Mix until smooth. Set aside.
**Make the Custard:** In a medium saucepan, whisk together 1/4 cup cornstarch, 1 cup sugar, and a pinch of salt. Gradually whisk in 2 cups of milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
**Temper the Eggs:** In a separate bowl, whisk 2 large egg yolks. Slowly drizzle a small amount of the hot cornstarch mixture into the egg yolks, whisking constantly. Then, pour the tempered egg yolk mixture back into the saucepan. Cook for 1-2 minutes more, stirring constantly. Remove from heat and stir in 4 tablespoons of unsalted butter and 1 teaspoon vanilla extract.
**Assemble the Pie:** Spread half of the remaining graham cracker crumbs over the cooled pie crust. Pour the peanut butter mixture over the crust. Then, pour the warm custard over the peanut butter layer.
**Make the Meringue:** In a clean, dry bowl, beat 2 large egg whites with a pinch of salt until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff, glossy peaks form.
**Top and Bake:** Spread the meringue over the filling, sealing the edges to the crust. Sprinkle with the remaining graham cracker crumbs. Broil for 2-3 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning.
**Cool and Chill:** Let the pie cool completely at room temperature before chilling in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.