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Peanut Butter Crunch Pie Recipe

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This recipe for Peanut Butter Crunch Pie, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Baker
Added: Friday, September 18, 2009


1 10" baked pie shell
1/2 c. crunchy peanut butter
2/3 c. powdered sugar
Cream filling:
2/3 c. sugar
3 T. cornstarch
1 T. flour
1/2 tsp. salt
3 egg yolks
3 c. milk
2 T. butter
1 tsp. vanilla
3 egg whites
1/4 c. sugar
1/4 tsp. cream of tartar
1 tsp. cornstarch

Combine peanut butter and powdered sugar until crumbly. Reserve 2 T. for decoration, spreading rest over bottom of pie shell. Make filling by combining sugar, cornstarch, flour, salt, and egg yolks, milk, and butter in saucepan. Bring to boil stirring constantly. Cook 2 minutes. Remove from heat and add vanilla. Pour cream filling over peanut butter layer. Make meringue by beating egg whites until foamy; adding rest of ingredients slowly beating until whites are smooth and stiff. Spread over cream filling, sealing edges. Top with remaining peanut butter/sugar mixture. Bake at 350 for about 10 minutes or until meringue is lightly browned. (Some people skip the meringue and let the pudding cool, covered with plastic wrap, then remove plastic and spread with Cool Whip and sprinkle with peanut/sugar mixture.) Refrigerate (after cooling).




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