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Peanut Butter Pie VIII


"This is an excellent peanut butter pie recipe. My grandmother requested it many years ago from a restaurant that served it. Everyone who has had this pie loves it."
Original recipe yield: 1 - 9 inch pie.
Servings:
8

INGREDIENTS:

  • 1 (9 inch) pie shell, baked
  • 1 cup confectioners' sugar
  • 1/2 cup peanut butter
  • 2 cups milk
  • 2/3 cup white sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons cornstarch
  • 3 eggs, separated
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons white sugar

DIRECTIONS:

  1. Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
  2. In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
  3. Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
  4. Bake at 325 degrees F (165 degrees C) for 30 minutes.