Thursday, June 5, 2014

PEANUT BUTTER MERINGUE PIE



  • Pastry for single-crust pie (9 inches)
  •  3/4 cup confectioners' sugar
  •  2/3 cup sugar
  •  3 tablespoons cornstarch
  •  2 tablespoons all-purpose flour
  •  Dash salt
  •  1 teaspoon vanilla extract
  •  MERINGUE:
  •  Dash cream of tartar
  •  1/4 cup sugar
  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
  • Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
  • Meanwhile, in a small bowl, beat confectioners' sugar and peanut butter until crumbly, about 2 minutes. Set aside.
  • In a large heavy saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter and vanilla.
  • Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top.
  • In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture.
  • Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator. Yield:8 servings.
  • Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
    Note: This recipe is from TOH.

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