A sweet old lady shared this recipe with me many years ago when we worked together at a little restaurant. This was her signature pie and people came from all around for a slice of this!
She didn’t really measure so I had to catch her one day when she was whipping this up so we could get it written down.
Peanut Butter Pie w/Meringue
- 1 9 inch pie shell, baked
- 1/2 c. peanut butter
- 1/4 c. corn starch
- 2/3 c. sugar
- 2 c. scalded milk
- 3 egg yolks, beaten
- 2 T. butter
- 1/4 t. salt
- 1/4 t. vanilla
- 3 egg whites, room temperature
- 1/4 c. sugar
Preheat oven to 350.
Combine the cornstarch, sugar, and salt.
Stir the peanut butter into the scalded milk.
Add the cornstarch mixture and mix well.
Pour a small amount over the beaten yolks and then return it to the milk mixture.
Cook and stir on medium heat until thickened.
Remove from heat and add the butter and vanilla.
Stir well and pour into a baked pie shell.
Place the egg whites in a very clean bowl.
Beat the egg whites until they form soft peaks.
Slowly beat the sugar into the whites.
Top the pie with meringue.
Brown the meringue for about 10 minutes in the oven.
Serve and Enjoy!