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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Peanut butter makes this rich pie an extra special treat. It is fancy enough to serve to company.Armetta Keeney, Carlisle, Iowa Ingredients:
3/4 cup confectioners' sugar |
1/2 cup creamy peanut butter |
1 pie pastry (9 inches), baked and cooled |
2/3 cup plus 3 tablespoons sugar, divided |
1/3 cup plus 1 tablespoon cornstarch, divided |
3 eggs, separated |
2-1/2 cups milk |
2 tablespoons butter |
1 teaspoon vanilla extract |
1/2 cup water |
Directions:
1. Place confectioners' sugar in a bowl. Cut in the peanut butter with a pastry blender until crumbly. Set aside 2 tablespoons for garnish. Sprinkle remaining crumbs into the pie shell.
2. In a saucepan, combine 2/3 cup sugar, 1/2 cup cornstarch, egg yolks and milk; cook over medium heat until mixture thickens. Remove from the heat; add butter and vanilla, stirring until the butter melts. Pour into pie shell.
3. In a small saucepan, combine remaining sugar and cornstarch with water; cook over low heat until thickened. Cool slightly. Beat egg whites until stiff; fold in cornstarch mixture. Spread meringue over the hot filling, sealing to edges. Sprinkle reserved peanut butter mixture over top. Bake at 350° for 12-15 minutes or until golden brown. Yield: 8 servings.
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