Grandma’s Peanut Butter Pie

Original Recipe from:  Kim Ashbrook

This recipe is from Kim’s Grandma.  Like so many grandma’s her recipe wasn’t written in an easy to understand manner.  Kim learned how to make this pie at her grandma’s side and “just knew” how to make it.  Being a follower of this blog, inspired Kim to write the recipe out so that those not privileged enough to have her grandma teach them would be able to make this delicacy in their very own kitchen.  Do you have some family recipes that aren’t completely written out?  If so, the next time you make one of those dishes, write out the missing instructions or the “tweaks” you put on that recipe.  Then, share those recipes with your loved ones.  They will appreciate your efforts and love you all the more for it!  Enjoy!

Note from Kim:  This recipe calls for one 9 inch pie.  Grandma always made two due to the size of the family and she always made them for the holidays.  I have written this recipe for one pie, but it is very easy to double.

Ingredients and Instructions

Crust

9 inch pie crust.  Use your favorite crust from scratch or use refrigerated/frozen crust.  Just make sure the crust has been baked and cooled before making the rest of the pie.

Filling

1/4 cup Cornstarch

2/3 cup Sugar

1/4 teaspoon Salt

3 Egg Yolks (separate the whites and use for the meringue)

2 1/4 cups Milk

2 tablespoons softened Butter

1 teaspoon Vanilla

In a saucepan mix in dry ingredients with a whisk.  Separate 3 Eggs (put Egg whites in a glass blow then set aside in fridge while making the filling.  Gently mix yolks into the Milk and pour mixture into the saucepan.  Turn pan onto medium heat stirring constantly with the whisk until the sauce begins to boil.  Boil for one minute, remove mixture from the stove.  Add 2 tablespoons Butter and 1 teaspoon of Vanilla.  Cool mixture to room temperature.  Stirring occasionally will prevent a top layer of film from forming and will help the mixture to cool faster. 

Preheat oven to 425 degrees.

Peanut Butter Crumbles

1/4 cup Confectioner’s Sugar

1/2 cup Peanut Butter

Mix the Confectioner’s Sugar and Peanut Butter together with a fork until crumbles form.  Cover bottom of prepared crust with the crumbles.  Reserve about 4 tablespoons for the top of the pie.  Once the pudding mixture has cooled, pour the pudding over the Peanut Butter crumbles in the bottom of the pie crust.  Now it is time to make the Meringue.

Meringue

3 Egg Whites (chilled in a glass bowl)

1/3 cup Sugar

Mix Egg White on medium–high speed with a mixer.  Add Sugar to Egg Whites one tablespoon at a time and continue beating until soft peaks form.  Spread Meringue over the filling with a rubber scraper.  Make sure that the crust is touched by the Meringue on all sides.  Take Scraper and make little spikes in the Meringue.  The spikes will hold the remaining Peanut Butter Crumbles in place on top of the pie.  Sprinkle the reserved Peanut Butter Crumbles over the Meringue. 

Place the pie in a 425 degree oven for 5 minutes or top has become lightly browned.  Cool at room temperature away from drafts.  Once cooled, refrigerate.