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This recipe was featured in Peanut Butter Prodigy.
3/4 cup powdered sugar
1/2 cup creamy peanut butter
3/4 cup sugar (divided)
3 tablespoons cornstarch
1 tablespoon all-purpose flour
1/8 teaspoon salt
3 large eggs (separated)
3 cups milk
2 teaspoons butter
1 teaspoon vanilla
1 deep dish 9-inch pie shell, baked
1/4 teaspoon cream of tartarIn small bowl, with your fingers or a fork, combine powdered sugar and peanut butter to make coarse crumbs. Set aside.
In a 2-quart saucepan, stir together 1/2 cup sugar, cornstarch, flour and salt.
Separate eggs. Place whites in a medium-sized bowl and set aside to warm to room temperature. Add yolks to sugar mixture in saucepan along with the milk. Stir constantly with wire whisk over medium heat until mixture is boiling. Boil for 2 minutes longer, continuing to stir. Remove pudding from heat; stir in butter and vanilla.
Heat oven to 375 degrees. Sprinkle a third of the peanut butter crumbs over bottom of baked pie shell. Spoon half of the pudding over the peanut butter crumbs. Sprinkle another third of the peanut butter crumbs over pudding, then top with the remaining pudding.
Add cream of tartar to egg whites in medium bowl. With electric mixer at high speed, beat whites until soft peaks form. Gradually sprinkle remaining 1/4 cup sugar over whites, beating until meringue is stiff.
Spread meringue over pudding, touching edge of shell to seal. Sprinkle remaining third of the peanut butter crumbs around edge of pie to form a border. Bake 8–10 minutes or until meringue is golden. Cool before cutting. Store in refrigerator. Serves 12.
Serving size: 1 slice. Per serving: 279 calories, 7 g protein, 13 g fat, 34 g carbohydrates, 220 mg sodium, 34 mg cholesterol
Priscilla Moreland, Wise Electric Cooperative