Peanut Butter Meringue Pie (Copied from a post on FB) Pastry for single-crust pie (9 inches) 3/4 cup confectioners sugar 1/2 cup creamy peanut butter 2/3 cup sugar 3 tablespoons cornstarch 2 tablespoons all-purpose flour Dash salt 3 cups 2% milk 3 egg yolks 2 tablespoons butter 1 teaspoon vanilla extract Meringue: 3 egg whites Dash cream of tartar 1/4 cup sugar Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450 F for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack. Meanwhile, in a small bowl, beat confectioners sugar and peanut butter until crumbly, about 2 minutes. Set aside. In a large heavy saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter and vanilla. Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top. Meringue: In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture. Bake at 350 F for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator.
Posted on: Mon, 26 Jan 2015 04:16:06 +0000
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