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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 6 |
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This pie is sooooo Yummy!!!! Everyone always asks for the recipe! Prep time does not include the pre-baked and cooled pie shell. Ingredients:
1/4 cup creamy peanut butter |
1/3 cup confectioners' sugar |
1 baked and cooled 9 inch pie shell |
3/4 cup granulated sugar, divided |
1/4 cup cornstarch |
1 (12 ounce) can evaporated milk |
4 large eggs, yolks and whites seperated (cover whites and leave at room temperature until used) |
1 1/2 cups hot water |
1/4 cup butter or 1/4 cup margarine, at room temperature |
1 teaspoon vanilla |
1/4 teaspoon cream of tartar |
1/2 teaspoon salt |
Directions:
1. In a small bowl mix peanut butter and confectioners' sugar with fork until crumbly but well combined.
2. Sprinkle over bottom of pie shell.
3. Mix 1/2 cup granulated sugar, the cornstarch and salt in a medium size heavy (not aluminum) saucepan.
4. Using a whisk, stir in milk and egg yolks until blended.
5. Place over medium heat and gradually whisk in the hot water.
6. Stirring constantly, bring to a boil and boil 2 minutes until mixture is very thick.
7. Remove from heat; add butter and vanilla and beat until smooth.
8. Pour over peanut butter mixture in pie shell.
9. Cover surface with plastic wrap (to keep skin from forming) and refrigerate 2 hours or until completely cool.
10. Heat oven to 425 degrees.
11. Beat eggs whites and cream of tartar in a large bowl with electric mixer until soft peaks form when beaters are lifted.
12. Beat in remaining sugar 1 Tbls.
13. at a time until whites are thick and glossy.
14. Spread meringue over pie filling with spatula, making sure it touches the crust all around the edge.
15. Bake 5 to 7 minutes until the meringue is lightly browned.
16. Place on rack; cool to room temperature (to keep meringue from shrinking) before serving.
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