Peanut Butter Cream Torte Recipe


Difficulty LevelEasyHealth IndexAverage
DishInterest Group


 9 inch pie crust1 (1 Pastry)
 Milk2 3⁄4 Cup (44 tbs)
 Vanilla pudding mix4 1⁄2 Ounce (1 Package)
 Beaten egg yolk3
 Peanut butter1⁄3 Cup (5.33 tbs)
 Sifted powdered sugar1⁄2 Cup (8 tbs)
 Egg whites3
 Vanilla1⁄2 Teaspoon
 Cream of tartar1⁄4 Teaspoon
 Granulated sugar1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3075 Calories from Fat 1176

% Daily Value*

Total Fat 134 g205.6%

Saturated Fat 47 g235.1%

Trans Fat 0 g

Cholesterol 617.4 mg

Sodium 3616.8 mg150.7%

Total Carbohydrates 420 g140%

Dietary Fiber 7.7 g30.9%

Sugars 282.6 g

Protein 62 g124.8%

Vitamin A 25.7% Vitamin C

Calcium 85.3% Iron 31.9%

*Based on a 2000 Calorie diet


Remove the bottom from an 8 inch springform pan.
Roll and cut pastry to fit 1/4 inch over edge of bottom.
Prick well with fork.
Place on baking sheet.
Bake at 450° 10 to 12 minutes; cool.
In saucepan gradually stir milk into pudding mix; stir in egg yolks.
Cook and stir over medium heat till mixture comes to boil.
Remove from heat.
Cover surface of pudding with clear plastic wrap; cool.
Cut peanut butter into powdered sugar till crumbly.
Carefully assemble sides and bottom of springform pan.
Pat peanut butter mixture atop pastry in pan.
Spread cooled pudding over peanut butter mixture; chill thoroughly.
Remove sides of springform pan.
Beat egg whites with vanilla and cream of tartar till soft peaks form.
Gradually add granulated sugar; beat till stiff peaks form.
Spread meringue atop, sealing edges.
Bake at 400° for 10 minutes.
Chill before serving.