Miss Angie'S Peanut Butter Pie Recipe

Name: Miss Angie'S Peanut Butter Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9-inch baked pie crust; 1/2 c. crunchy peanut butter; 1 c. powdered sugar; 2/3 c. sugar; 1/4 c. cornstarch; 1/4 tsp. salt; 2 c. milk; 3 egg yolks; 2 tsp. butter or margarine; 1/4 tsp. vanilla; 3 egg whites; 1/4 c. sugar

Servings: persons

9-inch baked pie crust
1/2 c. crunchy peanut butter
1 c. powdered sugar
2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
3 egg yolks
2 tsp. butter or margarine
1/4 tsp. vanilla
3 egg whites
1/4 c. sugar

1
Cut peanut butter into powdered sugar until crumbly.
2
Set aside.
3
Combine cornstarch, sugar and salt in a heavy pan; add milk and heat until thickened.
4
Beat egg yolks.
5
Stir some hot mixture into the eggs and then return it to the pan, stirring all the while.
6
Add butter and flavoring.
7
Cool.
8
Preheat oven to 350u00b0. Sprinkle peanut butter mixture over pie crust, reserving 2 tablespoons.
9
Pour custard over it.
10
Beat egg whites until stiff and gradually add sugar.
11
Beat until it stands in firm peaks. Spread over pie, sealing crust edges.
12
Sprinkle with reserved crumbs.
13
Bake 7 or 8 minutes to brown meringue lightly.

985

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9-inch baked pie crust, 1/2 c. crunchy peanut butter, 1 c. powdered sugar, 2/3 c. sugar, and more.

Yes, Miss Angie'S Peanut Butter Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Miss Angie'S Peanut Butter Pie

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