Peanut butter cream pie

Peanut butter cream pie

Ingredients/Components

• sugar - 1/2 c
• eggs - 4 item
• vanilla - 1 Tbsp
• milk - 2 c
• salt - 1/2 tsp
• stick margarine - 1/2 item
• cornstarch - 6 Tbsp
• cold water - 1/2 c
• peanut butter - 1/3 c
• cream of tartar - 1/4 tsp
• 10-inch deep pie shell - 1 item

How to make peanut butter cream pie:

Preheat oven to 375°. In a saucepan, mix the first five ingredients and heat until margarine is melted. Remove from heat. Separate eggs; set white aside in grease free bowl. Maintain at room temperature. Slowly add 8 tablespoons of heated liquid to egg yolks, stirring constantly. Pour yolks into remainder of heated mixture. Dissolve cornstarch in cold water and add milk/egg mixture. Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat; cover with Saran Wrap and refrigerate until cool. Bake pie shell in oven for 15 minutes or until brown; add peanut butter to cooled pudding. Mix well and pour into cooled pie shell.

Add cream of tartar and sugar to egg whites. Mix on high until stiff peaks form. Place meringue on top of pie and seal edges. Place on top shelf in oven and bake for 10 minutes or until meringue is brown. Let pie stand for at least 30 minutes before cutting.

Recipe categories: Desserts, Pie, Pies and tarts.