Peanut Butter Pie With Meringue Topping Recipes

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PEANUT BUTTER MERINGUE PIE



Peanut Butter Meringue Pie image

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

Provided by Ginger Darragh

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 30m

Yield 8

Number Of Ingredients 10

1 (9 inch) baked pie crust
2 cups confectioners' sugar
1 cup peanut butter
⅓ cup water
1 tablespoon cornstarch
1 tablespoon white sugar
4 egg whites, room temperature
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
½ cup white sugar

Steps:

  • 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 : Calories 492.6 calories, Carbohydrate 63 g, Fat 23.8 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 5.3 g, Sodium 293.4 mg, Sugar 47.9 g

PEANUT BUTTER MERINGUE PIE



Peanut Butter Meringue Pie image

My four sons clamor for the peanut butter pie. My mom found the recipe from a farmwife magazine in the 1960s, and now I'm teaching our sons' wives to make it. -Judy Hernke, Mundelein, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 15

Pastry for single-crust pie (9 inches)
3/4 cup confectioners' sugar
1/2 cup creamy peanut butter
2/3 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
Dash salt
3 cups 2% milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
MERINGUE:
3 egg whites
Dash cream of tartar
1/4 cup sugar

Steps:

  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., Meanwhile, in a small bowl, beat confectioners' sugar and peanut butter until crumbly, about 2 minutes. Set aside., In a large heavy saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter and vanilla., Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture., Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts :

OLD-FASHIONED PEANUT BUTTER PIE



Old-Fashioned Peanut Butter Pie image

My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. -Brianna DeBlake, Fremont, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

Dough for single-crust pie
1-1/2 cups light corn syrup
1/2 cup sugar
1/2 cup creamy peanut butter
1/4 teaspoon salt
4 large eggs
1/2 teaspoon vanilla extract
Optional toppings: Chopped peanuts, broken Nutter Butter cookies and whipped topping

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning., Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.

Nutrition Facts : Calories 538 calories, Fat 22g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 379mg sodium, Carbohydrate 82g carbohydrate (65g sugars, Fiber 1g fiber), Protein 9g protein.

PEANUT BUTTER PIE WITH MERINGUE TOPPING



Peanut Butter Pie With Meringue Topping image

I know there are many Peanut Butter Pie recipes already posted here; I looked over many of them! This one is a bit different in that it has a meringue topping and a filling that is made from scratch. It does take some time, but I think you'll be pleased with the results and so will your family and guests...Anytime I've made it, it's been a delicious hit! (Cook time is on the generous side and includes time to make homemade crust; cook time includes time to make filling;both are estimates)

Provided by SilentCricket

Categories     Pie

Time 1h30m

Yield 1 9inch peanut butter pie, 6-8 serving(s)

Number Of Ingredients 11

1 9 inch pie shell, baked
1 cup powdered sugar
1/2 cup peanut butter
1/4 cup cornstarch
2/3 cup sugar
1/4 teaspoon salt
2 cups scalded milk
2 egg yolks, beaten (save the whites for meringue)
2 tablespoons butter
1/4 teaspoon vanilla
3 egg whites (use two mentioned above, plus one more egg white)

Steps:

  • Combine powdered sugar and peanut butter.
  • Blend with fork or pastry blender until coarse crumbs form.
  • Spread half of crumbs onto cooled pie shell.
  • Set aside.
  • Combine cornstarch, sugar, and salt.
  • Add scalded milk and mix well.
  • Pour small amount slowly over beaten egg yolk and mix.
  • Cook on top of double boiler until mixture thickens.
  • Add butter and vanilla; pour into prepared pie shell.
  • Beat egg whites until soft peaks form a meringue.
  • Spread on filling, sealing sides by crust.
  • Sprinkle with remainder of peanut butter crumbs.
  • Brown slightly under broiler-- WATCH!
  • to avoid crumbs burning.
  • Allow to cool and chill until ready to serve.
  • NOTE: If you're in a rush and need a shortcut, you could substitute vanilla or French Vanilla pudding mix for the filling made from scratch-- either the kind you cook or instant should be okay-- Prepare according to package directions.

Nutrition Facts : Calories 552.5, Fat 26.4, SaturatedFat 9.4, Cholesterol 76.9, Sodium 420.1, Carbohydrate 69.8, Fiber 2.2, Sugar 45, Protein 12.4

PEANUT BUTTER PIE VI



Peanut Butter Pie VI image

A cooked egg custard pie with a meringue crust.

Provided by Theresa

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 8

⅔ cup white sugar
⅓ 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

Steps:

  • Mix together 2/3 cup white sugar and peanut butter. Sprinkle 2/3 of the mixture into baked pie shell.
  • 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 : Calories 372.3 calories, Carbohydrate 47.7 g, Cholesterol 97.9 mg, Fat 16.9 g, Fiber 1.1 g, Protein 9.3 g, SaturatedFat 4.6 g, Sodium 376.9 mg, Sugar 33.2 g

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