1/2 cpeanut butter
3/4 cpowdered sugar
19 inch baked pie shell
1/2 cgranulated sugar
2 1/2 cwhole milk
1 tspvanilla extract
1/4 tspcream of tartar
6 Tbspgranulated sugar
How to Make Peanut Butter Cream Pie
- Preheat oven to 350 degree.
- In bowl, mix peanut butter and powdered sugar until crumbly. If it's sticky, add powdered sugar 1 tablespoon at a time until it turns crumbly.
Reserve 1/4 cup of crumb mixture.
Sprinkle remainder of crumbs in the bottom of pre baked pie shell.
- For Filling:
In a medeium saucepan combine 1/2 cup granulated sugar, cornstarch, and salt. Stir in milk and 3 egg yolks until well mixed. Cook and stir over medium heat until mixture comes to a boil. Boil 1 minute, remove from heat, add vanilla and set mixture aside.
- For Meringue:
In large bowl beat the 3 egg whites and cream of tartar with an electric mixer on medium speed. Gradually add 6 tablespoons of granulated sugar, 1 tablespoon at a time, beating on high speed to stiff peaks.
- Pour filling onto pastry shell over peanut butter layer. Spread meringue over top and seal to pastry. Sprinkle with reserved peanut butter crumbs.
Bake for 15 minutes. Cool pie for 1 hour and refrigerate. Chill for 3 hours. Serve...