Fast forward a bit and I find myself at home A LOT for a few months which gives me plenty of time to do one of my favorite things – flip through the hundreds of cookbooks that I have collected and had shared with me over the years. One of my favorite kinds of cookbooks continues to be the old school community cookbooks. You know the ones. They’re usually done by the local church, the junior league, or as a school fundraiser. They’re spiral or comb bound books filled with family favorites. These are always filled with great recipes because you know people are only going to submit the best recipes they have.
So I’m flipping through some of these books and I come across a recipe for Peanut Butter Pie that is wildly different than I’ve seen before. It’s a meringue-topped, custard-filled pie that has layers of a peanut butter crumble filling on the bottom and on top. I instantly think of all those requests and click over to my email to find those messages. Sure enough, it seems this must be the pie everyone has been asking about! Excited to taste it, I jump into the kitchen and whip up this deliciousness.
The result is amazing! It’s super creamy with a delicious meringue topping with two layers of peanut butter flavor. The method is a little different, but it works beautifully.
I worked on the recipe a little to update it a bit and make the process a little easier and less cumbersome – because y’all know I like easy. And I know y’all do, too!
So here it is… Old Fashioned Peanut Butter Meringue Pie – in all its glory!
How do I store a meringue topped pie?
This pie is best served chilled as it allows the filling to set up firmer, making it easier to slice. I recommend allowing it to cool on the counter completely, and then placing it in the fridge for about 4 hours to allow it to chill through. If I’m going to chill it for the 4 hours and then serve it quickly thereafter, I don’t cover the pie for the initial chill. I just place it in the fridge uncovered. To store it for a longer period of time, I place about 4 toothpicks in the meringue around the pie and lightly cover it with plastic wrap. The toothpicks keep the plastic wrap from touching the meringue and messing it up.
What kind of pie crust should I use?
I love the reliability, consistency, and convenience of a pre-made frozen crust. Simply follow the instructions to bake the pie crust prior to filling it. That said, if you’re feeling like an overachiever, you certainly can make a homemade crust.
A few other things to keep in mind:
Cornstarch is a great thickener that’s pretty reliable. If your custard won’t get thick, try increasing the heat some, just stir very frequently to keep it from sticking and scorching. The filling will need to be pretty thick – like thick pudding.
Whipping egg whites can be a little persnickety. Make sure your bowl is very clean and free of any grease or oil. A pinch of cream of tartar can also help get them to whip up if you have some in the pantry. Also make sure the egg whites are at room temperature. Keep in mind, too, that making meringue on a particularly rainy or humid day can make it super tough to get the whites to whip up correctly.
Old Fashioned Peanut Butter Meringue Pie
Ingredients
- 1 (9-inch) frozen deep dish pie shell
- 1 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1/4 cup cornstarch
- 2/3 + 1/4 cup sugar
- 1/4 teaspoon salt
- 2 cups milk
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions
- Bake the crust for a filled pie according to the package instructions and cool completely.
- Preheat the oven to 325°F. In a small bowl, use a fork to mix the powdered sugar and the peanut butter together until it is crumbly. Spread about half of the peanut butter mixture in the bottom of the cooled pie crust. Set the other aside.
- In a medium saucepan, whisk together the cornstarch, 2/3 cup sugar, and salt. Add the egg yolks and milk and whisk well. Heat over medium low heat, stirring constantly to prevent scorching, until thickened - about 10 minutes. The mixture should be the consistently of thick pudding. Remove from the heat and add the vanilla and butter. Stir until the butter has melted. Pour the mixture over the peanut butter mixture in the bottom of the pie crust.
- Make the meringue by beating the egg whites in a clean bowl until frothy. Gradually add the other 1/4 cup sugar and continue to beat until you get to the stiff peak stage. The time to get there varies based on the mixer you're using. The meringue should be glossy. Spread over the custard filling in the pie. Sprinkle the remaining peanut butter crumble mixture over the meringue and bake for 20 to 30 minutes or until golden brown. Cool completely and then chill in the refrigerator for 2 to 4 hours or overnight before serving.
Cathy says
Shouldn’t the meringue be made with the egg whites instead of yokes?
Beth Renzetti says
Woops.
Stacey says
Yes, simple typo. Got it fixed. Thanks!
Victoria Medlin says
Yes I’m sure she meant to put egg whites instead of egg yolks.
Stacey says
I did. So sorry!
Judy Chastain says
I may have to make one of these for the peanut butter lover in my house. In step 4. it says:
Make the meringue by beating the egg yolks
Is that supposed to be egg whites?
Sounds like a fun pie.
Stacey says
It is! I just typed the wrong word. I’ve got it fixed now.
Beth says
Would it be completely wrong to not put so much crumble on top that you flatten the meringue that you just beat to be big and fluffy? I think I’d try 3/4 crumble on bottom and just a light sprinkling on top. Thoughts/opinions?
Stacey says
No, not at all. I think that would work just fine.
JoAnn says
Can some Peanut Butter be added to the custard layer also?
Stacey says
I’ve not tried that, but I would imagine so.
Kristi says
In my recipe, you add 1 Tbs peanut butter to the custard once it starts thickening up.
Peggy Price says
This is the same recipe that I have made for years. Every year on my son’s birthday he asks for this peanut butter pie. My husband also asks for this pie. I put 3/4 of the peanut butter mixture on the crust and the rest on top of the meringue. This is the best pie ever if you love peanut butter. I am sure the yolks were just a typing error.
Stacey says
Thanks for the tip, Peggy!
Rohtak says
This is a great pie. Everyone loves it. And it does get easier every time you make it!
Stacey says
So glad to hear that you enjoyed it!!
Lisa Hornsby says
I always put the peanutbutter mixture on the bottom and pile the meringue on top everyone loves this pie I have been making it for 20 years
Stacey says
It’s so good, right!?
Jerri says
Pie was great thanks.
Can i get your advice on a chocolate variation can i just add dark chocolate To the custard?
Stacey says
Adding cocoa powder to the filling might work, though I’ve not tried that.
Jerri says
Or can i maybe add cocoa powder?
Andrea H. says
Delicious and unique
This was the first meringue pie I’ve ever made.
I wanted to make something special for my sweetheart, and l he loves peanut butter and meringue. It was a stormy day yesterday, so I’m blaming my humble meringue on that 😉
I also made a lot of extra peanut butter powdered sugar crumbles and used that for a bigger peanut butter flavor.
Thank you so much for the recipe!
Stacey says
Ha! The humidity can have an effect on the meringue, but I’m sure he appreciated it nonetheless! So glad it turned out great for you!
Andrea H. says
I meant to make this 5 stars. I’m sorry!!
I wasn’t sure how to edit my post
Stacey says
No worries! Just so glad to hear you enjoyed it!!
A M Garner says
This is The One. Stacy is right. No need to show off and make a pie crust from scratch. Beat those egg whites stiff and add a Tablespoon of cornstarch to them and they will be plenty strong to hold that peanut butter powdered sugar crumble. This is the peanut butter pie a popular North Alabama barbecue restaurant served for decades before the family finally got tired and closed their doors. Every missed the barbecue but they mourned the loss of this peanut butter pie.
Stacey says
Thanks, AM!
A M Garner says
Yes, 5 stars
Stacey says
Glad you enjoyed it!
Carie Pickerell says
Can’t wait to try this recipe. I am a true peanut butter lover. I have your hummingbird cake in the oven right now and cucumber & onions in the refrig. Just found your site and loving it. Thank you so much from Missouri.
Stacey says
I’m flattered! Thanks so much, Carrie! Hope you’ll enjoy them all!