 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
|
This is like no peanut butter pie I had ever had before. I was introduced to it in a restaurant in TN at a resort area called Watts Bar. It was the tallest pie I had ever seen, the meringue was at least 3 ! Ingredients:
2 cups powdered sugar |
1 cup peanut butter |
1 pie shell (baked) |
1 1/4 cups milk |
3/8 cup milk |
1/2 cup sugar |
1/2 teaspoon salt |
2 tablespoons cornstarch |
1/4 cup flour |
2 egg yolks (reserve egg whites) |
1 tablespoon butter |
1/2 teaspoon vanilla |
4 tablespoons sugar |
Directions:
1. Bake pie shell according to package directions; cool completely.
2. Make a crumbly meal from powder sugar and peanut butter; press 3/4 cup of mixture into the bottom of the baked and cooled pie shell.
3. In saucepan bring to a boil 1 1/4 c milk, 1/2 c sugar and salt.
4. Dissolve cornstarch and flour into 3/8 c milk; add to dissolved mixture two egg yolks well beaten.
5. When first mixture comes to a boil, add thickening slowly, stirring constantly with wire whip. Continue to cook until mixture is thick and comes to a boil.
6. Remove from heat and add butter and vanilla;allow butter to melt thoroughly, then stir into mixture well.
7. Beat together until stiff but not dry egg whites and 2 tbsp sugar. Add 2 tbsp more of sugar and beat until sugar is dissolved.
8. Fold cooked mixture into beaten egg whites.
9. Pour mixture into pie shell over peanut butter mixture; cool.
10. Top pie with meringue(use Kittencal Kittencal's No More Watery Meringue and double it if you want a tall meringue like they use at the resort), spinkle remaining peanut butter mixture over meringue before browning in oven.
11. Chill pie.
|
|