Peanut Butter Cremepie Recipe
This is a kick ass Peanut Butter Cremepie recipe which will knockout anyone who eats it. Excuse my French please. Peanut Butter Cremepie as a Dessert never fails to impress. I shall look forward to your comments on this recipe.
Ingredients
1 9-inch unbaked single pie crust
3/4 cup granulated sugar, divided
3 tablespoons cornstarch
1 tablespoon all-purpose flour
3/8 teaspoon salt
3 eggs, separated
3 cups milk
2 teaspoons butter or margarine
1 teaspoon vanilla
1/2 cup crunchy peanut butter
3/4 cup powdered sugar
1/4 teaspoon cream of tartar
Directions
Preheat oven to 425°F.
Prick dough and line with foil.
Fill with dried beans, uncooked rice or pie weights; bake 10 to 15 minutes or until lightly brown.
Remove foil and beans.
Cool completely on wire rack.
In 2-quart saucepan, stir together 1/2 cup of the granulated sugar, the cornstarch, flour and salt.
Add egg yolks and milk; stir with wire whisk until well blended.
Bring to a boil over medium heat, stirring constantly.
Continue cooking and stirring 2 minutes or until thick.
Remove from heat.
Stir in butter and vanilla.
Reduce oven temperature to 375°F.
Cut peanut butter into powdered sugar until mixture resembles coarse crumbs.
Sprinkle 1/3 of the peanut butter crumbs over bottom of pie crust.
Spoon 1/2 of the milk mixture over crumbs.
Sprinkle with another 1/3 of the crumbs, top with remaining pudding.
Combine cream of tartar and egg whites in medium bowl.
Beat egg whites at high speed until soft peaks form.
Gradually add remaining 1/2 cup granulated sugar, beating until stiff and glossy.
Spread over pudding and seal to edge of crust.
Sprinkle remaining peanut butter crumbs around edge.
Bake 8 to 10 minutes or until meringue is golden.
Cool completely on wire rack.
Prick dough and line with foil.
Fill with dried beans, uncooked rice or pie weights; bake 10 to 15 minutes or until lightly brown.
Remove foil and beans.
Cool completely on wire rack.
In 2-quart saucepan, stir together 1/2 cup of the granulated sugar, the cornstarch, flour and salt.
Add egg yolks and milk; stir with wire whisk until well blended.
Bring to a boil over medium heat, stirring constantly.
Continue cooking and stirring 2 minutes or until thick.
Remove from heat.
Stir in butter and vanilla.
Reduce oven temperature to 375°F.
Cut peanut butter into powdered sugar until mixture resembles coarse crumbs.
Sprinkle 1/3 of the peanut butter crumbs over bottom of pie crust.
Spoon 1/2 of the milk mixture over crumbs.
Sprinkle with another 1/3 of the crumbs, top with remaining pudding.
Combine cream of tartar and egg whites in medium bowl.
Beat egg whites at high speed until soft peaks form.
Gradually add remaining 1/2 cup granulated sugar, beating until stiff and glossy.
Spread over pudding and seal to edge of crust.
Sprinkle remaining peanut butter crumbs around edge.
Bake 8 to 10 minutes or until meringue is golden.
Cool completely on wire rack.
