Wednesday, September 19, 2012

CREAMY PEANUT BUTTER PIE WITH CRUMB TOPPING

1 cup sifted powdered sugar
1/2 cup smooth peanut butter
1 baked 9-inch pie crust

Combine the powdered sugar and the peanut butter in a small bowl until mixture is crumbly.  Sprinkle 1 cup of the mixture over the bottom of the baked crust.  Set the remaining crumbly mixture aside for later.

1 cup + 3 tbsp granulated sugar, divided
1/2 cup flour
1/4 tsp salt
2 1/2 cups milk
1/2 cup whipping cream
4 large eggs, separated
1 tbsp butter
1 1/2 tsp vanilla extract
1/4 tsp cream of tartar

Combine the 1 cup of granulated sugar, flour, and salt in the top of a double boiler set over simmering water.  Whisk in the milk, whipping cream, and egg yolks; whisk into well blended.
Whisking constantly, cook mixture 20 minutes or until the mixture thickens to a pudding consistency.  Stir in the butter and vanilla extract.  Pour over the peanut butter mixture in the crust.

Preheat oven to 350 degrees.

Beat the egg whites and cream of tartar together in a medium bowl until foamy.  Gradually add the 3 tablespoons of granulated sugar beating until stiff peaks form.  Spread meringue mixture over the hot filling being sure to seal the edges to the crust.  Sprinkle the reserved crumbly mixture over the top of the meringue

Bake pie at 350 degrees for 12 to 16 minutes or until the meringue is a golden brown.  Remove from oven and set on a wire rack to cool completely before slicing to serve.


To store pie, place in an airtight container and refrigerate.

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