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.
