Peanut Butter Meringue Cream Pie
Description
Indulge in the comforting warmth of this Peanut Butter Meringue Cream Pie, a dessert that perfectly balances rich, nutty flavors with airy sweetness. The base is a velvety custard made with scalded milk, all-purpose flour, and a generous amount of creamy peanut butter, spiced subtly with ground ginger for depth. This filling is poured into a baked pie shell and crowned with a classic French-style meringue, whipped to stiff, glossy peaks. The meringue is baked until golden brown, creating a delicate crust that contrasts beautifully with the soft, cool filling beneath. Ideal for holiday gatherings, potlucks, or a special weeknight treat, this pie offers a nostalgic, homemade appeal that satisfies any sweet tooth.Ingredients
Directions
-
Preheat the oven to 350 degrees Fahrenheit (177C).
-
Ensure the baked pie shell is completely cool before proceeding.
-
In the top of a double boiler set over simmering water, combine the hot scalded milk with the sugar and flour. Whisk until smooth and no lumps remain.
-
Cook the mixture, stirring frequently, for about 20 minutes or until it thickens significantly and coats the back of a spoon.
-
Stir a small amount of the hot custard into the beaten egg yolks to temper them.
-
Pour the tempered egg yolk mixture back into the double boiler and cook for 2 minutes more, stirring continuously.
-
Remove the pan from the heat and stir in the vanilla.
-
In a separate bowl, beat the peanut butter until smooth and creamy.
-
Fold the peanut butter into the hot custard until fully combined.
-
Pour the peanut butter filling into the cooled pie shell.
-
While the filling is still hot, prepare the meringue by beating egg whites until the mixture holds stiff peaks.
-
Gradually add the remaining sugar, 1 tablespoon at a time, beating until the meringue is very stiff, glossy, and all sugar is dissolved.
-
Spread the meringue over the hot filling, sealing it completely to the edge of the crust to prevent shrinking.
-
Bake for 12 to 15 minutes or until the meringue is golden brown on top.
-
Allow the pie to cool to room temperature, then chill in the refrigerator until ready to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1530.6kcal
- % Daily Value *
- Total Fat 73.1g113%
- Saturated Fat 17.6g89%
- Cholesterol 3.1mg2%
- Sodium 968.6mg41%
- Total Carbohydrate 199.8g67%
- Dietary Fiber 7.5g30%
- Sugars 42.7g
- Protein 29.3g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe implies the use of 3 large egg whites and 1/4 teaspoon cream of tartar for the meringue, as well as 6 tablespoons of superfine sugar, though these are not listed in the main ingredients. Ensure you have these on hand.
For the best texture, ensure your egg whites are at room temperature before beating. Any trace of yolk in the whites will prevent them from whipping up properly.
It is crucial to spread the meringue onto the hot filling. This helps cook the bottom of the meringue slightly and prevents it from weeping or shrinking away from the crust.
Store leftovers covered in the refrigerator. The pie is best consumed within 2-3 days. Do not freeze, as the custard may separate and the meringue will become soggy.
If you do not have superfine sugar, you can pulse regular granulated sugar in a food processor for a few seconds to achieve a similar texture, which helps it dissolve better in the meringue.
