Peanut Butter Cream Pie

Serves: 6
Total Calories: 473


3/4 cup powdered sugar
1/3 cup creamy peanut butter
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 eggs yolk lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 eggs white at room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 frozen pie crust baked 9-inch
1/4 cup peanut chopped


Preheat oven to 425°. In a small bowl, place powdered sugar. With a pastry blender or two knives, cut in peanut butter until mixture resembles coarse crumbs set aside.

In a 2-quart saucepan, mix 3/4 cup sugar, flour and salt. Stir in milk until smooth. Stirring over medium heat, bring to a boil and boil until thickened. Remove from heat. Gradually stir about one-third of the mixture into egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat 2 minutes longer (do not boil). Remove from heat. Stir in butter and 1/2 teaspoon of the vanilla. Cover set aside.

In a small mixer bowl at high speed, beat egg whites, remaining 1/2 teaspoon vanilla and cream of tartar until soft peaks form. Gradually beat in 6 tablespoons sugar and continue beating until stiff and glossy.

Spread half of the peanut butter mixture in pie shell. Pour in hot filling and smooth top. Sprinkle remaining peanut butter mixture over filling to within 1/2 inch of outer edge. Spread meringue over filling, sealing to edge of pastry. Sprinkle peanuts on top. Bake for 8 to 10 minutes or until golden brown. Cool away from drafts for 3 hours before serving. Best eaten same day.

Nutritional Facts:

Serves: 6
Total Calories: 473
Calories from Fat: 168

This Peanut Butter Cream Pie recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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