Peanut Butter Meringue Pie

TJ Jones


One of my favorites. An unexpected culinary delight.

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★★★★★ 1 vote
20 Min
30 Min
Convection Oven


1 c
confectioners' sugar
1/2 c
peanut butter, creamy
pie shell, baked 9"
2/3 c
1/4 c
2 c
eggs, separated
1/4 tsp
3 Tbsp
1/4 tsp
pure vanilla extract
1/4 c
whole or chopped peanuts


1/4 tsp
pure vanilla extract
4 tsp


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1Assemble ingredients

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2Prepare pie crust and place in 9" pie pan. (If frozen shell allow 15 minutes to defrost)Score bottom of pie shell with fork and cook at 400 degrees for 7-10 minutes.

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3Pour confectioner's sugar in a small bowl and cut in peanut butter and salt (if desired) until crumbly.

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4Spread 3/4 of peanut butter crumbles in bottom of pie shell.

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5In a large sauce pan combine sugar and cornstarch. Stir in milk until smooth.

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6Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.

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7Separate egg yolks and egg whites in two separate bowls. Add small amount of hot filling to egg yolks and mix thoroughly.

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8Return all to pan and stir constantly. Bring to a gentle boil. Cook and stir 2 minutes longer.

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9Remove from heat and gently stir in melted butter and vanilla

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10Place whole peanuts in processor and pulse until crumbled.

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11In a small bowl, beat egg whites and add sugar and vanilla. Continue to beat until stiff peaks form.

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12Pour and spread custard evenly in pie shell over peanut butter crumbles.

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13Spread meringue over hot filling and seal edges to crust

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14Sprinkle remaining peanut butter crumbles on top. (if desired)

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15Bake in pre-heated oven at 350 degrees for 10-15 minutes or until golden brown.

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16Sprinkle crushed peanuts on meringue.

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17allow to cool about 1 hour.

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18Serve and enjoy.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American