Peanut Butter Pie Viii Recipe

Name: Peanut Butter Pie Viii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) pie shell, baked; 1 cup confectioners' sugar; 1/2 cup peanut butter; 2 cups milk; 2/3 cup white sugar; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 4 tablespoons cornstarch; 3 eggs, separated; 1/2 teaspoon cream of tartar; 6 tablespoons white sugar

Servings: persons

1 (9 inch) pie shell, baked
1 cup confectioners' sugar
1/2 cup peanut butter
2 cups milk
2/3 cup white sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons cornstarch
3 eggs, separated
1/2 teaspoon cream of tartar
6 tablespoons white sugar

1
Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
2
In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
3
Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
4
Bake at 325 degrees F (165 degrees C) for 30 minutes.

829

kcal

Calories

Fat

132

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 11 ingredients. The key ingredients include: 1 (9 inch) pie shell, baked, 1 cup confectioners' sugar, 1/2 cup peanut butter, 2 cups milk, and more.

Yes, Peanut Butter Pie Viii 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.

Peanut Butter Pie Viii

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