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707 calories per serving view nutrition facts
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| 1/3 | cup | peanut butter | |
| 3/4 | cup | powdered sugar | sifted |
| 1 | each | pie shell (9 inch) | 9inch, baked |
| 1/3 | cup | flour, all-purpose | |
| 1/2 | cup | sugar | |
| 1/8 | teaspoon | salt | |
| 2 | cups | milk | scalded |
| 3 | each | egg yolks | |
| 2 | tablespoons | butter | or margarine |
| 1/2 | teaspoon | vanilla extract | |
| Meringue | |||
| 3 | each | egg whites | |
| 1/4 | teaspoon | cream of tartar | |
| 1/2 | cup | sugar | |
| 1 | teaspoon | cornstarch | |
Blend peanut butter with confectioners' sugar until mealy.
Sprinkle 2/3 of the mixture over baked pie crust.
Combine flour, sugar and salt in the top of double boiler.
Stir in milk. Cook over boiling water, stirring constantly until thickened.
Stir small amount of cooked filling into egg yolks.
Combine with remaining hot mixture; cook for several minutes more.
Add butter and vanilla.
Pour into pie shell. Top with meringue.
Meringue: Beat egg whites until stiff; add cream of tartar.
Mix sugar with cornstarch.
Add gradually; beat stiff. Pile on pie; sprinkle with remaining peanut butter mixture.
Bake in 400F oven for 8 to 10 minutes or until delicately-browned.
Cool before serving.
This is a great old recipe. In my family we also called it Uncle Jr's Favorite Pie. I like it made with crunchy peanut butter, and a butterscotch filling rather than the cream filling.
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| % Daily Value* | |
| Total Fat 29.0g | 45% |
| Saturated Fat 11.0g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 467mg | 19% |
| Total Carbohydrate 103.0g | 34% |
| Dietary Fiber 2.0g | 8% |
| Sugars 78.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 8% | Vitamin C | 0% | |
| Calcium | 16% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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