Monday, November 4, 2013

Old Fashioned Peanut Butter Pie

Next up, my first try at a pie for Thanksgiving! This old-fashioned pie turned out delicious with it's 4 layers of goodness...peanut butter, vanilla custard, meringue, and more peanut butter crumble on top. So if you like to switch things up on Thanksgiving, give this one a try :)

I actually just watched an episode of Diners, Drive-ins, and Dives that featured an Amish restaurant that made a pie that looked exactly like this one....and they said it was their most popular seller!

Old Fashioned Peanut Butter Pie 

1 - store bought 9 inch deep dish pie crust
1 - cup confectioners sugar
1/2 - cup peanut butter (creamy or crunchy)
3 - large egg yolks (reserve whites for meringue)
2 - cups milk
2/3 - cups sugar + 1/4 cup, separated
1 - teaspoon vanilla extract
dash of salt 
4 - tablespoon cornstarch

Preheat oven to 325 degrees. Bake the pie crust according to package directions and let cool. Place the confectioners sugar and peanut butter in a small bowl and cut together with a dinner fork until mixture is crumbly.

Place half of the peanut butter mixture in the baked pie crust (reserving the remainder).  In a large saucepan,  stir together the egg yolks, milk, 2/3 cup sugar, vanilla, salt and cornstarch. Cook over med-low heat, stirring constantly until thick, 4 - 5 minutes. Pour the cooked custard into the pie shell. 

Make the meringue, in a large clean bowl, beat the egg whites with an electric mixer on high speed until foamy. Gradually add 1/4 cup sugar and continue beating until stiff peaks form. Spread the meringue on top of the custard making sure to seal the edges all the way around.

Sprinkle the remaining peanut butter crumbles on top of the meringue. Bake until lightly browned 30 minutes. Refrigerate several hours uncovered to let the pie set up. Pie will keep 3 days stored covered in the refrigerator.

Servings: 6-8

Recipe Source:  Mommy's Kitchen


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