For a smoother custard, use a fine-mesh sieve to strain the cooked custard before pouring it into the pie shell. Ensure your egg whites are at room temperature for maximum volume when whipping the meringue. A stabilized meringue (Swiss or Italian) will hold its shape better and weep less than a French meringue. If you don't have a pre-baked pie shell, you can use a graham cracker crust for a different textural contrast. Store leftovers in the refrigerator for up to 3 days.
Peanut Butter Pie VI
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS13
Indulge in a symphony of textures and flavors with this Peanut Butter Pie. A creamy, rich peanut butter custard filling nestled in a flaky pie shell, crowned with a cloud-like meringue, and finished with a delightful peanut butter crumble. Prepare for a truly decadent experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol98 mg
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Fiber1 g
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Protein9 g
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Saturated Fat5 g
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Sodium377 mg
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Sugar33 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 hrs
Preheat oven to 400 degrees F (205 degrees C). (10 minutes)
02
Step
5 hrs
In a mixing bowl, combine 2/3 cup white sugar and peanut butter until well blended. Sprinkle approximately 2/3 of this peanut butter mixture evenly over the base of the pre-baked pie shell. (5 minutes)
03
Step
2 hrs
In a medium saucepan, whisk together 1/2 cup sugar, cornstarch, salt, milk, and egg yolks until smooth. (2 minutes)
04
Step
8 hrs
Place the saucepan over medium-low heat. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon. This should take about 8-10 minutes. Ensure the mixture doesn't boil.
05
Step
2 hrs
Pour the hot custard filling carefully over the peanut butter mixture in the pie shell. (2 minutes)
06
Step
5 hrs
In a clean, grease-free glass or metal bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. (5 minutes)
07
Step
3 hrs
Gently spread the meringue evenly over the top of the pie filling, ensuring it touches the crust all around to seal it. This will help prevent shrinking. (3 minutes)
08
Step
1 hrs
Sprinkle the remaining peanut butter crumble over the meringue topping. (1 minute)
09
Step
7 hrs
Bake in the preheated oven for 5 to 7 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning. (7 minutes)
10
StepRemove from the oven and let the pie cool completely on a wire rack before slicing and serving. Refrigerate any leftovers.
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Tatum Kris
Jun 27, 2025I had some trouble with the meringue shrinking, but the taste was still amazing! I will try a Swiss meringue next time.
Chauncey Moen
Jun 26, 2025Easy to follow recipe and a crowd pleaser! Will definitely make again.
Shaylee Botsford
Jun 17, 2025My family loved this pie. The crust was nice and flaky, and the filling was so creamy.
Tanner Kutch
Jun 16, 2025This recipe was fantastic! The peanut butter flavor really shines through, and the meringue was perfect.