Rosalynn Carter's Peanut Butter Pie

6
Servings
3h
Prep Time
19m
Cook Time
3h 19m
Ready In

Recipe: #33649

November 01, 2019



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Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (172.5 g)
  • Calories 411.5
  • Total Fat - 12 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 60.3 mg
  • Sodium - 281 mg
  • Total Carbohydrate - 72.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 64.8 g
  • Protein - 4.6 g
  • Calcium - 103.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400 degrees.

Step 2

In a bowl, mix the confectioner's sugar peanut butter until well combined.

Step 3

Set aside.

Step 4

In s saucepan over low heat,

Step 5

Whisk together the sugar, cornstarch, milk, eggs yolks and salt until well combined.

Step 6

Cook, stirring constantly, until mixture bubbles and thickens, about 10 minutes (this will vary, based on exact amount of heat, thickness of pan, etc.).

Step 7

When thickened, remove from heat, and stir in vanilla and butter until butter is completely melted.

Step 8

Set aside to cool slightly while you prepare the meringue.

Step 9

While filling is cooling, place the egg whites in a bowl and beat on medium speed until the whites begin to foam. While beating, add cream of tartar and pinch of salt.

Step 10

Beat on high until whites become glossy and soft peaks begin to form.

Step 11

While mixer is running, slowly pour in sugar, 1 tablespoon at a time, then add vanilla.

Step 12

Continue to beat until stiff peaks form. Set meringue aside.

Step 13

Stir peanut butter into cooked filling mixture until completely combined.

Step 14

Pour mixture into baked pie shell.

Step 15

Spread meringue onto pie filling, mounding slightly in the middle, and completely sealing meringue edges to crust.

Step 16

Bake for about 10 minutes, or until meringue is lightly browned.

Step 17

Let pie set on a wire rack until completely cooled before slicing, at least 2 hours.

Tips & Variations


No special items needed.

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