Rosalynn Carter's Peanut Butter Pie
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Ingredients
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 by Step Method
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
No special items needed.