Rosalynn Carter's Peanut Butter Pie
- 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 by Step Method
Preheat oven to 400 degrees.
In a bowl, mix the confectioner's sugar peanut butter until well combined.
In s saucepan over low heat,
Whisk together the sugar, cornstarch, milk, eggs yolks and salt until well combined.
Cook, stirring constantly, until mixture bubbles and thickens, about 10 minutes (this will vary, based on exact amount of heat, thickness of pan, etc.).
When thickened, remove from heat, and stir in vanilla and butter until butter is completely melted.
Set aside to cool slightly while you prepare the meringue.
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.
Beat on high until whites become glossy and soft peaks begin to form.
While mixer is running, slowly pour in sugar, 1 tablespoon at a time, then add vanilla.
Continue to beat until stiff peaks form. Set meringue aside.
Stir peanut butter into cooked filling mixture until completely combined.
Pour mixture into baked pie shell.
Spread meringue onto pie filling, mounding slightly in the middle, and completely sealing meringue edges to crust.
Bake for about 10 minutes, or until meringue is lightly browned.
Let pie set on a wire rack until completely cooled before slicing, at least 2 hours.
No special items needed.