Southern Peanut Butter Cream Pie Recipe

Name: Southern Peanut Butter Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 baked pie crust; 3 tablespoons cornstarch; 3 egg yolks; 1 pinch salt; 2 tablespoons butter; 1 1/2 cups brown sugar; 2 cups milk; 1 teaspoon vanilla; 1/2 cup peanut butter; Meringue; 3 egg whites (at room temperature); 1/4 teaspoon cream of tartar; 6 tablespoons sugar; 1/2 teaspoon vanilla

Servings: persons

Filling
1 baked pie crust
3 tablespoons cornstarch
3 egg yolks
1 pinch salt
2 tablespoons butter
1 1/2 cups brown sugar
2 cups milk
1 teaspoon vanilla
1/2 cup peanut butter
Meringue
3 egg whites (at room temperature)
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

1
Filling:
2
Mix cornstarch, yolks, salt, butter, and brown sugar together in medium saucepan; whisk in milk.
3
Cook and stir over medium heat until thick.
4
Remove from heat and let cool for 15 minutes.
5
Stir in vanilla and peanut butter.
6
Pour into crust and cover with whipped cream or meringue.
7
Store in refrigerator.
8
Meringue:
9
In mixer bowl beat egg whites and cream of tarter until foamy.
10
Slowly add sugar and beat until stiff peaks form.
11
Beat in vanilla.
12
Spread over peanut butter filling.
13
Bake in a 400u00b0F oven for 10 minutes until meringue is evenly golden brown.
14
Cool before serving.

966

kcal

Calories

Fat

128

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 15 ingredients. The key ingredients include: Filling, 1 baked pie crust, 3 tablespoons cornstarch, 3 egg yolks, and more.

Yes, Southern Peanut Butter Cream 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.

Southern Peanut Butter Cream Pie

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