Peanut Butter Meringue Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat confectioners' sugar and peanut butter together in a bowl with an electric mixer until smooth. Spread peanut butter mixture into prepared pie crust as evenly as possible.
• Whisk water, cornstarch, and 1 tablespoon white sugar together in a saucepan; bring to a boil for 15 seconds, stirring constantly. Remove saucepan from heat and cover with a lid.
• Beat egg whites in a glass or metal bowl until soft peaks form. Lift the beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Beat cream of tartar and vanilla into egg whites. Gradually add 1/2 cup white sugar, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: the egg whites will form sharp peaks.
• Beat cornstarch mixture into egg white mixture on lowest speed, 1 tablespoon at a time. Increase speed to medium and beat egg whites for 10 seconds to form meringue. Spread meringue over peanut butter mixture to the edges of the pie crust.
• Bake in the preheated oven until meringue peaks are golden, 10 to 15 minutes.

Steps:

• 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° 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., 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° 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.

Steps:

• 1. Assemble ingredients
• 2. Prepare pie crust and place in 9" pie pan. (If frozen shell allow 15 minutes to defrost)Score bottom of pie shell with fork and cook at 400 degrees for 7-10 minutes.
• 3. Pour confectioner's sugar in a small bowl and cut in peanut butter and salt (if desired) until crumbly.
• 4. Spread 3/4 of peanut butter crumbles in bottom of pie shell.
• 5. In a large sauce pan combine sugar and cornstarch. Stir in milk until smooth.
• 6. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
• 7. Separate egg yolks and egg whites in two separate bowls. Add small amount of hot filling to egg yolks and mix thoroughly.
• 8. Return all to pan and stir constantly. Bring to a gentle boil. Cook and stir 2 minutes longer.
• 9. Remove from heat and gently stir in melted butter and vanilla
• 10. Place whole peanuts in processor and pulse until crumbled.
• 11. In a small bowl, beat egg whites and add sugar and vanilla. Continue to beat until stiff peaks form.
• 12. Pour and spread custard evenly in pie shell over peanut butter crumbles.
• 13. Spread meringue over hot filling and seal edges to crust
• 14. Sprinkle remaining peanut butter crumbles on top. (if desired)
• 15. Bake in pre-heated oven at 350 degrees for 10-15 minutes or until golden brown.
• 16. Sprinkle crushed peanuts on meringue.
• 17. allow to cool about 1 hour.
• 18. Serve and enjoy.

Steps:

• 1. Prepare single pie crust, place in pie dish or pan, prick crust with fork and lightly brown in 350 degree oven. Set on wire pie rack to cool.
• 2. Prepare Vanilla Pudding, either boxed or from scratch, as you prefer, according to directions. Set aside to cool. In separate bowl, use a fork to mix 1/2 cup of creamy peanut butter with 1 cup of confectioner sugar to make a chunky crumble. Sprinkle crumble over bottom of pie shell, reserving abt. 4 TBSP. Pour completely cooled pudding over this layer and sprinkle top of pudding with 2 TBSP. of the crumble, reserving finer crumble for topping. Top pudding with your favorite meringue or with a whipped cream topping and sprinkle remaining crumble over topping. Lightly toast meringue under oven broiler. Cool in refrigerator for at least two hours before serving.

Steps:

• Mix together 2/3 cup white sugar and peanut butter. Sprinkle 2/3 of the mixture into baked pie shell.
• Combine 1/2 cup sugar, corn starch, salt, milk, and egg yolks in a medium saucepan. Cook and stir over medium low heat until thick. Pour filling over peanut butter mixture in pie shell.
• In a clean glass bowl, beat egg whites until very stiff. Spread meringue on top of pie. Sprinkle remaining peanut butter crumbs on top of the egg whites.
• Bake at 400 degrees F (205 degrees C) for 5 to 7 minutes, or until the meringue is golden brown.

Steps:

• Combine powdered sugar and peanut butter.
• Blend with fork or pastry blender until coarse crumbs form.
• Spread half of crumbs onto cooled pie shell.
• Set aside.
• Combine cornstarch, sugar, and salt.
• Add scalded milk and mix well.
• Pour small amount slowly over beaten egg yolk and mix.
• Cook on top of double boiler until mixture thickens.
• Add butter and vanilla; pour into prepared pie shell.
• Beat egg whites until soft peaks form a meringue.
• Spread on filling, sealing sides by crust.
• Sprinkle with remainder of peanut butter crumbs.
• Brown slightly under broiler-- WATCH!
• to avoid crumbs burning.
• Allow to cool and chill until ready to serve.
• NOTE: If you're in a rush and need a shortcut, you could substitute vanilla or French Vanilla pudding mix for the filling made from scratch-- either the kind you cook or instant should be okay-- Prepare according to package directions.

Steps:

• Combine powdered sugar and peanut butter;
• Mix until mixture resembles coarse meal.
• Spread most of the mixture (3/4 of it) in the baked pastry shell along the bottom and sides of shell.
• Set remainder aside.
• Mix sugar, cornstarch and salt in large saucepan
• Combine with cold milk and margarine.
• Cook over medium heat until mixture is hot.
• Lightly beat egg yolks.
• Mix some of the hot mixture in to the egg yolks to temper them, then add egg yolk mixture to mixture on the stove.
• Continue to cook over medium heat until mixture thickens.
• Remove from heat immediately.
• Stir vanilla into hot mixture and pour pudding over peanut butter mixture in baked pie crust.
• Beat egg whites and cream of tarter with mixer until soft peaks form; sweeten with 1 teaspoon sugar and beat until stiff. Spread over filling. Sprinkle your reserved peanut butter mixture over meringue.
• Bake at 325 F for 20 minutes.
• Cool before serving. (Best if cooled at least 4 hours in fridge).