From the kitchen of One Perfect Bite...This very old-fashioned pie is as delicious as it is rich. Back in the day, not much in the kitchen was wasted, and if egg yolks were used, frugal housewives found someway to use the whites as well. Refrigerator space was limited, and if you were making a custard-base dessert, meringue was the easiest and most logical way to use them up. This pie is simple to make, but it can be made easier still by substituting whipped topping for the meringue, and while this is a near effortless dessert, there are time constraints that you have to keep in mind should you decide to make it. It needs to chill for at least 6 hours before it can be neatly sliced. I suggest you keep the slices smaller than usual, because this is a very rich pie and one that can give credence to the old saw, "too much of a good thing". If you like peanut butter desserts, I suspect you will love this one. Here is how it is made.
Photo Courtesy of Midwest Living Magazine
Old-Fashioned Peanut Butter Pie...from the kitchen of One Perfect Bite inspired by Midwest Living magazine
1 baked 9-inch piecrust
Peanut Butter Filling
3 eggs, separated
3/4 cup sifted powdered sugar
1/4 cup cornstarch
1/2 teaspoon salt
2-1/2 cups milk
1/2 cup peanut butter
1-1/2 teaspoons vanilla, divided use
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1) Preheat oven to 350 degrees F. Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes.
2) To make peanut butter filling: In a medium saucepan, stir together powdered sugar, cornstarch, and salt. Gradually stir in milk and peanut butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot mixture into egg yolks. Pour egg yolk mixture back into filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more.
Remove from heat. Stir in 1 teaspoon of the vanilla. Keep warm while preparing meringue.
3) To make meringue: Add remaining 1/2 teaspoon vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl). Add granulated sugar 1 tablespoon at a time, beating on high speed for about 4 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
4) To assemble: Pour peanut butter filling into baked pie shell. Immediately spread meringue over warm pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in preheated oven for 15 minutes. Cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.
One Year Ago Today: Two Years Ago Today:Disappearing Chocolate Peanut Bars Savory Apple and Cheese Bread
Three Years Ago Today: Four Years Ago Today:Pasta all' Amatriciana Huevos Ahogados en Salsa