Peanut Butter Pie VI Chef John Recipes
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| Peanut Butter Pie VI |
"A cooked egg custard pie with a meringue crust."
Ingredients :
- 2/3 cup white sugar
- 1/3 cup peanut butter
- 1/2 cup white sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 cups milk
- 4 eggs, separated
- 1 (9 inch) pie shell, baked
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- Mix together 2/3 cup white sugar and peanut butter. Sprinkle 2/3 of the mixture into baked pie shell.
- Combine 1/2 cup sugar, corn starch, salt, milk, and egg yolks in a medium saucepan. Cook and stir over medium low heat until thick. Pour filling over peanut butter mixture in pie shell.
- In a clean glass bowl, beat egg whites until very stiff. Spread meringue on top of pie. Sprinkle remaining peanut butter crumbs on top of the egg whites.
- Bake at 400 degrees F (205 degrees C) for 5 to 7 minutes, or until the meringue is golden brown.
Notes :
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