Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

A cooked egg custard pie with a meringue crust.

Recipe Summary test

Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

372 calories; protein 9.3g; carbohydrates 47.7g; fat 16.9g; cholesterol 97.9mg; sodium 376.9mg. Full Nutrition
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Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
01/31/2011
my 14 year old made this pie for a class project. I sure wish she would have chosen differently!! Just egg whites for meringue-not good!! meringue usually has sugar vanilla and cream of tartar! I do wish I would have read the recipe before she wasted all those ingredients! Read More
(2)