>Recipes
Peanut Butter Meringue Pie
Makes 6 servings
Time to Prepare: 0:10
Time to Cook: 0:35
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Ingredients
1 med Pie crust, cookie-type, prepared from recipe, graham cracker, baked 2 1/2 cup Milk, fluid, 3.25% milkfat Diet
1/2 cup Sugars, granulated 1/2 cup Wheat flour, white, all-purpose, enriched, bleached 2 large Egg, yolk, raw, fresh 1 tsp Vanilla extract 1/2 cup Peanut butter, smooth style, with salt 3 large Egg, white, raw, fresh 1/2 tsp Vanilla extract 1/4 tsp Leavening agents, cream of tartar 6 tbls Sugars, powdered
Directions
1. In the top of a double boiler set over simmering water, combine 1/2 cup of the hot milk with the sugar and flour.
2. 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.
3. Add the vanilla extract. Beat the peanut butter with the remaining milk.
4. Add the peanut butter mixture to the hot custard. Turn the filling into the pie shell.
5. Preheat the oven to 350F degrees.
6. While the filling is still hot, prepare the meringue. beat the egg whites, vanilla extract, 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.
7. Bake for 15 minutes, or until golden brown. Cool and chill until ready to serving.
2. 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.
3. Add the vanilla extract. Beat the peanut butter with the remaining milk.
4. Add the peanut butter mixture to the hot custard. Turn the filling into the pie shell.
5. Preheat the oven to 350F degrees.
6. While the filling is still hot, prepare the meringue. beat the egg whites, vanilla extract, 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.
7. Bake for 15 minutes, or until golden brown. Cool and chill until ready to serving.
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