Six Dollar Family

Six Dollar Family

  • Home
  • About
  • Thrifty & Frugal Living
    • Personal Finance Tips
  • DIY & Crafts
  • Family Recipes
  • Homesteading
    • Green Living Tips
  • Learn to Blog
  • All Posts
You are here: Home » Recipes » My Favorite Peanut Butter Meringue Pie Recipe

January 13, 2017 By Stacy Williams

My Favorite Peanut Butter Meringue Pie Recipe

Filed Under: RecipesTagged With: Dessert Recipes

This post may contain affiliate or referral links that help keep this site running. For more information about this, please see our Disclosure Policy. As an associate of Amazon.com/Amazon.uk/Amazon.ca/and other websites, I may earn a small commission whenever you click through a link from this site. This commission helps to support this site and keep it running. Six Dollar Family is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com/Amazon.uk/Amazon.ca.




One of my favorite memories as a kid are the holidays where we would visit my aunt and uncle’s home. My aunt is a wonderful cook and each year she would make the most amazing peanut butter meringue pie that I still adore to this day. In fact, it is still one of my all-time favorite pie recipes. It is a little labor intensive though so if you’re looking for an easier pie recipe, my cherry kool aid pie might be a better choice for you. This pie does have a meringue on it so be sure that you pay attention to the meringue recipe as well. It won’t taste the same without the meringue. If you don’t know how to make meringue, don’t worry too much. It isn’t as hard as it might seem.

This peanut butter meringue pie recipe is the best! It's one of my favorite pie recipes and is easier to make than it looks! It's sure to become your new favorite pie recipe!

A lot of people are concerned about using raw eggs in a meringue recipe. If you’re one of them, don’t worry about this one. Your peanut butter pie is baked with the meringue on it so there is no danger from the meringue. This pie recipe is layered with a flaky pie crust, peanut butter layer, homemade vanilla pudding and slightly sweet meringue. Finally, you’ll finish it off with another layer of peanut butter topping and chill.

Peanut Butter Meringue Pie Recipe

Meringue turns out much better when it is made in a metal bowl over a plastic one, so you will need to have a medium metal mixing bowl to make your meringue. When you make this, you’ll want to make sure you chill it for at least 3-4 hours before you serve it. It has to be served cold or it’s just odd tasting. It’s the perfect pie recipe for any holiday meal, summer picnic or even a school bake sale! It is my go to for bake sales and I’ve never had them be on the table longer than five minutes! They sell that quick! Ready to make yours?

You Will Need:

Peanut butter meringue pie filling

  • 1 9″ unbaked pie crust
  • 1 cup powdered Sugar
  • 1/2 cup creamy peanut butter
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 cups Milk
  • 3 large eggs
  • 2 T butter or margarine
  • 1/2 tsp vanilla extract

To prepare, preheat your oven to 325° and line a 9″ pie plate with your crust. You can use a homemade pie crust or a frozen pie crust. Neither one will affect the taste.  Before you begin, place the metal mixing bowl that you’re going to be making into the freezer. A metal bowl that is very very cold will help your meringue turn out best.

In a medium mixing bowl, combine the powdered sugar and peanut butter until it resembles cornmeal. You can use an electric mixer or a pastry cutter. A mixer makes it much easier though.

Once the peanut butter and sugar are mixed, line the pie crust with around 3/4 of the mixture. Make sure that you get up onto the sides of the pie crust as swell as a good coating on the bottom. This layer is where the majority of your peanut butter flavor comes from so it’s quite important.

In a large sauce pan, combine the sugar and cornstarch. Just use a fork to stir them together but make sure that you’ve mixed them well. Add the milk and being to heat it up over medium heat. Make sure that you keep an eye on things. This will scorch very easily so be sure that you stir nearly constantly using a wire whisk. 

Separate the 3 eggs into small mixing bowls. Be sure that you don’t get any yolk at all into the egg white. It’s fine to have a bit of white in the yolk but not the other way around. If you do, pick it out. Your meringue will not turn out if there is even the slightest bit of yolk in it. If you can separate it with your hands, that’s fine, but if not or if you’re unsure, you may want to use an egg separator to help you out.

Once the eggs are separated, set the egg whites aside until you’re ready to make the meringue recipe and lightly stir the eggs together to bust the yolks up.

When the mixture is hot, pour a little bit (just a teaspoon or two) into the egg yolks and stir gently. This tempers the eggs making them the same temperature as the mixture so that they won’t scramble on you. Once this is done, pour the eggs into the pot and stir well. Continue stirring until the mixture is hot.

Once the mixture is hot, immediately remove it from the heat and stir in the vanilla extract. Slowly pour the mixture into your prepared pie crust and set it aside for now.

How to make a meringue

Meringue Recipe

  • 3 egg whites
  • 1/4 t Cream of Tartar
  • 1 tsp granulated sugar

For the purposes of this meringue, we’re going to use the egg whites that we reserved earlier. However, if you’re making a meringue without the pie, simply separate three eggs and use the whites from them. You can reserve the yolks by beating them and freezing them in an ice cube tray for later use in a different recipe.

In a medium mixing bowl, combine the egg whites and cream of tartar then beat on low with an electric mixer until soft peaks form. A meringue soft peak looks like the photo above. If you lift the beaters out of the bowl, it will form a peak but then fall back over. A soft peak will hold its shape a bit but won’t be a firm shape.

Beat the meringue until stiff peaks form. This could take a few minutes so don’t worry too much if it does. You’ll know you have a stiff peak when you can lift your mixer from the meringue and the meringue stays standing instead of falling over forming a “peak” like shown in the above photo. Another great way to test for a stiff peak is to run your finger through the meringue. If you leave a “canal,” behind you, you have a stiff meringue.

Once your meringue is made, spoon it onto the pie using a large serving spoon and spread it to the edges of the pie using a rubber spatula. Make sure that you spread the meringue all of the way to the edge of the crust. This will create a “seal” of sorts and help to keep your meringue from shrinking.

Sprinkle the rest of the peanut butter topping (the 1/4 cup that you reserved earlier) over the top of the pie. Bake at 325° until the meringue is set and lightly browned.

Once you’re done baking, allow the pie to sit for a few minutes then chill for 4-5 hours or until it’s fully cold and the center pudding is set. Serve cold.

This peanut butter meringue pie recipe is the best! It's one of my favorite pie recipes and is easier to make than it looks! It's sure to become your new favorite pie recipe!

Previous Post: « 18 Essential Oils for Diabetes
Next Post: How to Watch TV Online for Free »

Reader Interactions

Comments

  1. Pattisays

    November 13, 2019 at 3:54 pm

    Hi Stacy! I can’t even tell you how excited I am to make this peanut butter meringue pie – it appears to be the same recipe that my dad used to drive 50 miles from home to have with a cup of coffee at a restaurant that baked peanut butter pie just like this! He loved it so much that I actually obtained their recipe and baked them as Christmas gifts one year when I was a teen. Well, I lost the recipe, so I had given up hope on ever finding it again. I’m so tickled to find yours, that I am baking one to take to our community hoedown this weekend!
    I do have one question for you: if I use a refrigerated crust (which states on the box that it should be used in a glass pie dish), do you think I could use one of the disposable aluminum pie pans for convenience? I’m curious what changes in cooking temps and times that would make
    Thank you!

    • Stacy Williamssays

      November 14, 2019 at 2:11 am

      I don’t use the Pillsbury crusts, but yeah, I don’t see why you couldn’t. If you look in the freezer section where the frozen pies are, you should be able to find the Pet Ritz crusts. Those are what I usually use b/c they’re thicker and hold better.

      And I’m thrilled you were able to find a long lost recipe! It’s a favorite from my childhood so I make it every eyar at T-giving and Christmas. Passed the love for it onto my kids, lol.

  2. Amandasays

    December 31, 2019 at 2:27 pm

    You said no where about cooking the filling before the meringue. How long do you cook that part for?

    • Stacy Williamssays

      January 1, 2020 at 2:02 am

      Yes I do. The entire thing with the cornstarch/milk/egg is the filling. You cook it as stated in the recipe and not any longer.

Primary Sidebar

Looking for Something?

Bio of Stacy Williams, blogger and authorI’m Stacy - 1/4 of the Six Dollar Family. I'm on a journey to become a six figure family and I would love if you came along with me! We'll kick off our shoes, sip sweet tea, eat loads of goodies, save some money and maybe even learn a thing or two along the way! Six Dollar Family Bio

Order your copy of the Six Dollar Family Book

Footer

From Six Dollars to Six Figures

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
© 2011-2020 Six Dollar Media | All Rights Reserved. | Disclosure Policy | Privacy Policy
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptRead More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.