this post may contain affiliate links. Please read my disclosure for more information.
One of my favorite things in this world is peanut butter. I love and crave the stuff. There is always a jar of peanut butter on my cupboard shelf. This pie is so good. I think your family will love it.1 (9 inch) pie shell, baked according to package directions or if you make your own, it should be baked 3/4 cup crunchy peanut butter (could use creamy) 1 1/4 cups confectionery sugar 2 tablespoons margarine or butter 1 (12 fl. ounce) can evaporated milk 1/2 teaspoon salt 1/4 cup cornstarch 3 eggs separated 1/2 cup regular sugar 1 teaspoon vanilla flavoring In a bowl, mix the sugar and peanut butter together using a fork until mixture looks like coarse crumbs. Remove 1/2 cup crumbs and set aside. Spread the rest of the crumbs in the baked pie shell. Mix together 2 tablespoons margarine, evaporated milk, salt, the 3 egg yolks (keep the whites for the merinque), 1/4 cup cornstarch, 1/2 cup sugar and 1 teaspoon vanilla in a pan. Cook on medium heat on top of the stove stirring constantly until thickens. (about 5 to 7 minutes). I remove as soon as it starts to thicken. (This will burn easily so watch it closely). Pour this over the crumb mixture in the pie shell. Beat the 3 egg whites until stiff and spread over the pie. Spread remaining crumbs on top of the meringue. Bake in preheated 350 degree oven about 20 minutes. (I usually turn the broiler on for a few seconds before removing the pie but watch it constantly or it will burn on top). Makes one pie. Enjoy! Note: I have made this pie and put all the crumbs mixture in the pie and just put plain meringue on top and browned in oven. Both ways are good. Don’t Forget to Pin!
Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 26,000 e-mail subscribers and they are always the first to know about any new posts. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. You will be able to “share” these by looking below and clicking on Facebook, Twitter or Pinterest to share with your friends. Click on the picture of the little printer in the green box below if you want to print this recipe.