Peanut Butter Pie VI

3.0
(3)

A cooked egg custard pie with a meringue crust.

2
2
Servings:
8
Yield:
1 pie

Ingredients

  • cup white sugar

  • cup peanut butter

  • ½ cup white sugar

  • 3 tablespoons cornstarch

  • ½ teaspoon salt

  • 2 cups milk

  • 4 eggs, separated

  • 1 (9 inch) pie shell, baked

Directions

  1. Mix together 2/3 cup white sugar and peanut butter. Sprinkle 2/3 of the mixture into baked pie shell.

  2. Combine 1/2 cup sugar, corn starch, salt, milk, and egg yolks in a medium saucepan. Cook and stir over medium low heat until thick. Pour filling over peanut butter mixture in pie shell.

  3. In a clean glass bowl, beat egg whites until very stiff. Spread meringue on top of pie. Sprinkle remaining peanut butter crumbs on top of the egg whites.

  4. Bake at 400 degrees F (205 degrees C) for 5 to 7 minutes, or until the meringue is golden brown.

Nutrition Facts (per serving)

372 Calories
17g Fat
48g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 372
% Daily Value *
Total Fat 17g 22%
Saturated Fat 5g 23%
Cholesterol 98mg 33%
Sodium 377mg 16%
Total Carbohydrate 48g 17%
Dietary Fiber 1g 4%
Total Sugars 33g
Protein 9g
Vitamin C 0mg 1%
Calcium 92mg 7%
Iron 1mg 7%
Potassium 211mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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