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

This has been passed down in my family. My grandma made it for us when we were children.

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Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

493 calories; protein 11.3g; carbohydrates 63g; fat 23.8g; sodium 293.4mg. Full Nutrition
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