Peanut Butter Meringue Pie 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

One of my favorites. An unexpected culinary delight.

Provided by TJ Jones

Categories     Pies

Time 50m

Number Of Ingredients 14

1 c confectioners' sugar
1/2 c peanut butter, creamy
1 pie shell, baked 9"
2/3 c sugar
1/4 c cornstarch
2 c milk
4 eggs, separated
1/4 tsp salt
3 Tbsp butter
1/4 tsp pure vanilla extract
1/4 c whole or chopped peanuts
MERINGUE (ADDITIONAL INGREDIENTS)
1/4 tsp pure vanilla extract
4 tsp sugar

Steps:

  • 1. Assemble ingredients
  • 2. Prepare pie crust and place in 9" pie pan. (If frozen shell allow 15 minutes to defrost)Score bottom of pie shell with fork and cook at 400 degrees for 7-10 minutes.
  • 3. Pour confectioner's sugar in a small bowl and cut in peanut butter and salt (if desired) until crumbly.
  • 4. Spread 3/4 of peanut butter crumbles in bottom of pie shell.
  • 5. In a large sauce pan combine sugar and cornstarch. Stir in milk until smooth.
  • 6. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
  • 7. Separate egg yolks and egg whites in two separate bowls. Add small amount of hot filling to egg yolks and mix thoroughly.
  • 8. Return all to pan and stir constantly. Bring to a gentle boil. Cook and stir 2 minutes longer.
  • 9. Remove from heat and gently stir in melted butter and vanilla
  • 10. Place whole peanuts in processor and pulse until crumbled.
  • 11. In a small bowl, beat egg whites and add sugar and vanilla. Continue to beat until stiff peaks form.
  • 12. Pour and spread custard evenly in pie shell over peanut butter crumbles.
  • 13. Spread meringue over hot filling and seal edges to crust
  • 14. Sprinkle remaining peanut butter crumbles on top. (if desired)
  • 15. Bake in pre-heated oven at 350 degrees for 10-15 minutes or until golden brown.
  • 16. Sprinkle crushed peanuts on meringue.
  • 17. allow to cool about 1 hour.
  • 18. Serve and enjoy.

CHOCOLATE PEANUT BUTTER PIE VI



Chocolate Peanut Butter Pie VI image

Sweet, chewy chunks of peanut butter lie like buried treasures under a layer of chocolate custard. You can top this pie with meringue to make it extra spectacular.

Provided by SAUNDRA

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

Time 2h20m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust, baked
2 cups milk
1 tablespoon butter
¼ teaspoon salt
4 egg yolks
¼ cup unsweetened cocoa powder
1 cup white sugar
⅓ cup cornstarch
⅔ cup confectioners' sugar
⅓ cup peanut butter

Steps:

  • In a medium saucepan, combine milk, butter, and salt. Place over low heat and bring to a simmer. In a medium bowl, beat together egg yolks, cocoa powder, white sugar, and cornstarch.
  • Slowly whisk 1/2 cup of hot milk mixture into egg yolk mixture, blending well. Gradually add egg yolk mixture to remaining milk mixture, whisking constantly. Return to heat and allow to boil 2 minutes, stirring constantly. Remove from heat and allow to cool.
  • In a small bowl mix together confectioners' sugar and peanut butter until thoroughly combined. Crumble mixture into pastry shell. Pour cooled chocolate mixture over peanut butter crumbles. Chill 2 hours before serving.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 54.4 g, Cholesterol 111.1 mg, Fat 15.8 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 5.5 g, Sodium 264.3 mg, Sugar 39.4 g

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 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 :

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