Grandma's Peanut Butter Pie
A 3 layered family classic. A layer of peanut butter filling, then a layer of cream filling topped with meringue. Total yummo for special occasions.
Yield
7 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
peanut butter
|
|
| 3 | each |
egg yolks
beaten |
*
|
| ¾ | cup |
powdered sugar
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | each |
pie shell (9 inch)
9 inch baked |
|
| Cream filling | |||
| 1 | teaspoon |
vanilla extract
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | cups |
milk
scalded |
|
| Meringue | |||
| 3 | each |
egg whites
|
*
|
| 9 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| 1 | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
peanut butter
|
|
| 3 | each |
egg yolks
beaten |
*
|
| 177 | ml |
powdered sugar
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | each |
pie shell (9 inch)
9 inch baked |
|
| Cream filling | |||
| 5 | ml |
vanilla extract
|
|
| 79 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 473 | ml |
milk
scalded |
|
| Meringue | |||
| 3 | each |
egg whites
|
*
|
| 135 | ml |
sugar
|
|
| 1.3 | ml |
cream of tartar
|
|
| 5 | ml |
cornstarch
|
|
Directions
The key to pleasing the pallet of a Peanut Butter Pie connoisseur is to not mix the peanut butter into the filling.
Note that everything is made from scratch.
This extra effort will reward you with excellent flavors.
OVEN : 350℉ (180℃) for 15 to 20 minutes.
Blend peanut butter and confectioners sugar together as for pastry until well mixed and mealy.
Spread about ⅔ of mixture over baked pie crust.
Reserve remainder for top.
Combine flour, sugar, and salt together; blend in scaled milk.
Blend mixture into slightly beaten egg yolks.
Return to double boiler and cook about 2 minutes more.
Add butter and vanilla. Turn into pie shell and top with meringue.
For meringue, beat egg whites until stiff enough to hold their shape.
Add cream of tartar and beat until blended.
Mix sugar and cornstarch and add to egg whites.
Beat until very stiff.
Spread on filled pie shell and sprinkle on remaining peanut butter crumbs.
Bake in 350℉ (180℃) oven for 15 to 20 minutes. Cool away from draft.
