When I first though of creating Southern Foodies, I already knew the first recipe I would share. Southern Peanut Butter Cream Pie is my favorite pie. And I do love pie.
Southern Peanut Butter Cream Pie
I grew up with this pie. Sometime around by 7th or 8th birthday I asked my Mom if I had to have a birthday “cake?” She said no and asked what I would like instead. I said my favorite, her Peanut Butter Pie. And I have enjoyed it every birthday since (and there have been quite a few.)
We always just called this Peanut Butter Pie. And still do. It wasn’t until I got older that I discovered that there is a more popular version – single peanut butter-flavored layer pie – that is also called Peanut Butter Pie. I have, to this day, never seen this version on any menu or in any recipe book. There is nothing wrong with the single layer Peanut Butter Pie. Some of the ones I have had were quite good.
But this Peanut Butter Pie is Special.
Don’t take my word for it – try the easy recipe today and let us know what you think.
Southern Peanut Butter Cream Pie Recipe
Materials
Crust and Topping
- 1 9- inch Pie Crust baked
- 1/3 cup Creamy Peanut Butter
- 3/4 cup Powdered Sugar
Vanilla Custard Filling
- 1/3 cup Flour
- 2/3 cup Sugar
- 2 cups Whole Milk
- 3 Egg Yolks reserve whites for meringue
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Butter
Meringue
- 3 Egg Whites
- 1/4 teaspoon Cream of Tartar
- 1/2 cup Sugar
- 1 teaspoon Cornstarch
Instructions
Crust
- Bake crust to a golden brown. Remove from oven.
- Mix peanut butter and powdered sugar, with a beater, until crumbly.
- Spread 3/4 of the mixture evenly over the bottom of the crust. Set aside.
- Reserve the remaining mixture to spread on top of pie.
Vanilla Custard Filling
- Combine all ingredients in a medium sauce pan. Cook over low heat, stirring constantly, until thick.
- Pour thickened custard into crust. Set aside.
Meringue
- Add egg whites to a mixing bowl.
- Beat well.
- Add other ingredients.
- Continue beating until stiff peaks form.
- Spread meringue over custard, peaking in the middle of the pie.
- Scatter the remaining peanut butter/sugar crumbles evenly over the top of the meringue.
- Set oven to broil.
- Place pie in oven and, watching very closely and constantly, gently brown the meringue. It will not take long - watch closely.
- Remove from oven.
- Store in the refrigerator, until ready to serve, at least 2 hours, to chill.
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Southern Peanut Butter Cream Pie Recipe Courtesy of Dot Hester and is Traditional. Additional Information Courtesy of Wikipedia and is used by permission.
