In my family, this has been passed on. It was made for us as kids by my grandma.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (9 inch) baked pie crust
- 2 cups confectioners’ sugar
- 1 cup peanut butter
- ⅓ cup water
- 1 tablespoon cornstarch
- 1 tablespoon white sugar
- 4 egg whites, room temperature
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ½ cup white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat confectioners’ sugar and peanut butter together in a bowl with an electric mixer until smooth. Spread peanut butter mixture into prepared pie crust as evenly as possible.
- Whisk water, cornstarch, and 1 tablespoon white sugar together in a saucepan; bring to a boil for 15 seconds, stirring constantly. Remove saucepan from heat and cover with a lid.
- Beat egg whites in a glass or metal bowl until soft peaks form. Lift the beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
- Beat cream of tartar and vanilla into egg whites. Gradually add 1/2 cup white sugar, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: the egg whites will form sharp peaks.
- Beat cornstarch mixture into egg white mixture on lowest speed, 1 tablespoon at a time. Increase speed to medium and beat egg whites for 10 seconds to form meringue. Spread meringue over peanut butter mixture to the edges of the pie crust.
- Bake in the preheated oven until meringue peaks are golden, 10 to 15 minutes.
Reviews
Peanut butter and sugar would not blend smoothly. Ended up an bing another 3/4 cup peanut butter. It was really rich and good.
Mixed bag here. The meringue recipe is delicious. Ended up being the best I’ve ever made. The peanut butter filling, however, was lacking. I was unable to beat it smooth as the recipe suggests. It ended up being just a crumbly mass. I hoped it would melt and smooth out during baking, but it did not. In retrospect, I should have added a tablespoon of water to help it out, but even if I had the flavor would have been a bit lacking. A peanut butter and sugar only recipe will always be either dry or claggy, depending on the proportions. Next time I make the pie, I’ll seek out a recipe that uses a more complex filling (using eggs or perhaps cream cheese) but I will retain the meringue recipe.
No changes and yes I will make it again
We have corrected this recipe so that it calls for a pre-baked pie crust. We apologize for the inconvenience.