Amish Peanut Butter Cream Pie
Pies & Pastries
smooth peanut butter
cream of tartar
1. Beat together the powdered sugar and peanut butter until the
mixture is crumbly; set aside.
2. In a large, heavy saucepan, combine 2/3 c sugar and 2 c milk; heat
to scalding or until bubbles start to form on the bottom. Do not let it
3. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3
T cornstarch, flour and salt. Stire to make a paste.
4. Whisk in the remaining 1 c cold milk, whisking until the mixture is
5. Pour in some of the hot milk mixture, stirring to combine.
6. Add mixture in bowl to the milk in the saucepan. Cook over
medium-low heat, stirring constantly, until the mixture bubbles up in
7. Add the butter and 1 t vanilla. Remove from heat and let custard
8. Preheat oven to 350 degrees.
9. Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of
the baked (and cooled) pastry shell. Pour the cooled custard mixture
over the top.
10. In a large mixer bowl, place the egg whites, cream of tartar and
remaining 1 t vanilla. Beat until stiff peaks form.
10. Gradually, while beating, add the 4 T remaining sugar and 3 T
remaining cornstarch. Continue beating until whites are very think and
glossy. 11. Spread on top of pie; sprinkle the remaining peanut butter
mixture on top.
Bake for 1- to 15 minutes; watching carefully, or until the meringue
is golden brown. Cool. An Indiana recipe formatted for you by Judy Lausch