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My review
Peanut Butter Meringue Pie
Ginger Darragh
"This has been passed down in my family. My grandma made it for us when we were children."
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Ingredients
30 m servings 493 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Beat confectioners' sugar and peanut butter together in a bowl with an electric mixer until smooth. Spread peanut butter mixture into prepared pie crust as evenly as possible.
- Whisk water, cornstarch, and 1 tablespoon white sugar together in a saucepan; bring to a boil for 15 seconds, stirring constantly. Remove saucepan from heat and cover with a lid.
- Beat egg whites in a glass or metal bowl until soft peaks form. Lift the beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
- Beat cream of tartar and vanilla into egg whites. Gradually add 1/2 cup white sugar, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: the egg whites will form sharp peaks.
- Beat cornstarch mixture into egg white mixture on lowest speed, 1 tablespoon at a time. Increase speed to medium and beat egg whites for 10 seconds to form meringue. Spread meringue over peanut butter mixture to the edges of the pie crust.
- Bake in the preheated oven until meringue peaks are golden, 10 to 15 minutes.
Nutrition Facts
Per Serving: 493 calories; 23.8 g fat; 63 g carbohydrates; 11.3 g protein; 0 mg cholesterol; 293 mg sodium. Full nutrition
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Reviews
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Newest
11/2/2013
I really do not enjoy giving a recipe such a low rating, but unfortunately this one just does not work as written The first issue is that it calls for an UNBAKED pie crust. Next in the step whe...
3/13/2014
We have corrected this recipe so that it calls for a pre-baked pie crust. We apologize for the inconvenience.