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Name: Peanut Butter Meringue Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 Egg yolks; beaten; 1/2 ts Vanilla extract; 6 tb Superfine sugar; 1/4 ts Cream of tartar; 1 ts Vanilla; 2 1/2 c Milk; scalded; 1/2 c Peanut butter; 3 lg Egg whites; room temp; 1/2 c Sugar; 1/2 c Flour; all-purpose; 1 9-inch pie shell; baked; 1/8 ts Ground ginger

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INGREDIENTS

2 Egg yolks; beaten
1/2 ts Vanilla extract
6 tb Superfine sugar
1/4 ts Cream of tartar
1 ts Vanilla
2 1/2 c Milk; scalded
1/2 c Peanut butter
3 lg Egg whites; room temp
MERINGUE
1/2 c Sugar
1/2 c Flour; all-purpose
1 9-inch pie shell; baked
1/8 ts Ground ginger

Servings

INSTRUCTIONS

Prepare the prebaked pie shell; cool completely. In the top of a double boiler set over simmering water, combine 1/2 cup of the hot milk with the sugar and flour. Add 1 1/2 cups of hot milk to the mixture in the double boiler and cook, stirring frequently, for 20 minutes or until thickened. Stir a small amount of the hot custard into the egg yolks. Combine the egg yolk mixture with the mixture in the double boiler. Cook for 2 minutes more. Remove the pan from the heat. Add the vanilla. Beat the peanut butter with the remaining milk. Add the peanut butter mixture to the hot custard. Turn the filling into the pie shell. Preheat the oven to 350 degrees. While the filling is still hot, prepare the meringue. Beat the egg whites, vanilla, and cream of tartar until the mixture holds stiff peaks. Gradually add the sugar, 1 tablespoon at a time, beating until very stiff and glossy. All the sugar must be dissolved. Spread the meringue over the hot filling, sealing it to the edge of the crust. Bake 12 to 15 minutes or until golden brown. Cool, and chill until serving. One 9-inch single-crust pie Posted to MC-Recipe Digest V1 #764 by Nancy Berry on Aug 29, 1997

NOTES

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Peanut Butter Meringue Cream Pie

2 Egg yolks; beaten
1/2 ts Vanilla extract
6 tb Superfine sugar
1/4 ts Cream of tartar
1 ts Vanilla
2 1/2 c Milk; scalded
1/2 c Peanut butter
3 lg Egg whites; room temp
 MERINGUE
1/2 c Sugar
1/2 c Flour; all-purpose
1 9-inch pie shell; baked
1/8 ts Ground ginger

Prepare the prebaked pie shell; cool completely. In the top of a double  boiler set over simmering water, combine 1/2 cup of the hot milk with the  sugar and flour. Add 1 1/2 cups of hot milk to the mixture in the double  boiler and cook, stirring frequently, for 20 minutes or until thickened.  Stir a small amount of the hot custard into the egg yolks. Combine the egg  yolk mixture with the mixture in the double boiler. Cook for 2 minutes  more. Remove the pan from the heat. Add the vanilla. Beat the peanut butter  with the remaining milk. Add the peanut butter mixture to the hot custard.  Turn the filling into the pie shell. Preheat the oven to 350 degrees. While  the filling is still hot, prepare the meringue. Beat the egg whites,  vanilla, and cream of tartar until the mixture holds stiff peaks. Gradually  add the sugar, 1 tablespoon at a time, beating until very stiff and glossy.  All the sugar must be dissolved. Spread the meringue over the hot filling,  sealing it to the edge of the crust. Bake 12 to 15 minutes or until golden  brown. Cool, and chill until serving.    One 9-inch single-crust pie    Posted to MC-Recipe Digest V1 #764 by Nancy Berry <nlberry@prodigy.net> on  Aug 29, 1997

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Nutrition

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Serving Size: 1 Serving (172g)
Recipe Makes: 6 Servings

Calories: 290
Calories from Fat: 25 (9%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 25mg		1 %
Potassium 53mg		1 %
Total Carbohydrate 65.4g		19 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 64.8g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 290

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