Amish Peanut Butter Cream Pie
This delicious peanut butter cream pie is super creamy but without cream. The custard like base is made with milk, egg yolks and corn starch. Instead of whipped cream, use whipped egg whites as topping. 972
pie shell (9 inch)
cream of tartar
Beat together the powdered sugar and peanut butter until the mixture is crumbly; set aside.
In a large, heavy saucepan, combine ⅔ cup sugar and 2 cup milk; do not let it boil.
Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons of cornstarch, flour and salt. Stir to make a paste.
Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth.
Pour in some of the hot milk mixture, stirring to combine.
Add mixture in bowl to the milk in the saucepan.
Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center.
Add the butter and 1 teaspoon vanilla. Remove from heat and let custard cool.
Preheat oven to 350℉ (180℃).
Sprinkle ⅔ of the crumbly peanut butter mixture in the bottom of the baked (and cooled) pastry shell.
Pour the cooled custard mixture over the top.
In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 teaspoon vanilla.
Beat until stiff peaks form.
Gradually, while beating, add the 4 tablespoons remaining sugar and 3 tablespoons remaining cornstarch.
Continue beating until whites are very think and glossy.
Spread on top of pie, sprinkle the remaining peanut butter mixture on top.
Bake for 10 to 15 minutes, watching carefully, or until the meringue is golden brown.
Cool completely on a wire rack.
Slice into wedges and serve.