Peanut Butter Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
2 pkgs. Chocolate Graham Crackers (set aside 1 Tbsp. to top the meringue)
1 stick Butter
Pie Pudding:
6 Tbsp. Cornstarch
4 Egg Yolks (save the whites in a small bowl to make meringue topping)
¾ c. Sugar (may use a little less)
2 c. Whole Milk
2 c. Evaporated Milk
2 tsp. Vanilla
1 c. Peanut Butter
Meringue Topping:
4 Tbsp. Sugar
½ tsp. Cream of Tartar
4 Egg whites
1 tsp. Vanilla
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Directions: |
Directions:Crust:
Crush the crackers to a fine consistency (Place the crackers a few at a time into a freezer bag, seal and use a rolling pin to crush). Place crumbs in a bowl. Melt the butter and pour over crackers until we’ll combined. Press the crackers into a 10" pie pan. Place in the oven at 350º for approximately 5 minutes. Remove from oven and set aside.
Pudding:
Place all the milk into a large saucepan. In a bowl add the egg yolks, cornstarch, and sugar. Heat the milk on medium high, when the milk gets very warn add a little to the cornstarch mixture to temper the eggs, stir until blended then add to the milk. Stirring constantly continuing to heat the pudding mix until it starts to thicken. Once the thickness is reached remove from heat and immediately add the peanut butter and 2 tsp. vanilla. Once well blended pour into the prepared pie crust.
Meringue:
To the egg whites in the small bowl add the cream of tartar. With you mixer on high start to whip the egg whites adding a little sugar at a time until all is added. Continue to beat until stiff peak stage. Add the vanilla and completely mix in. Drop by spoonful onto the pie then spread to the edges to seal. Using the flat side of a spatula tap the whites to create peaks in the meringue. Sprinkle the saved graham cracker crumbs. Place in the oven at 350º and bake until the meringue is golden brown. Remove from oven and let cool. |
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