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Add a photoThis peanut butter cream pie is made extra yummy by having a chocolate cream base and a meringue topping. It’s a little bit more work than some of the recipes I’ve posted but it is well worth it. And hard as it is to resist, it is best when left to set up and then cool completely in the refrigerator.
Ингредиенты
- 1 9” deep dish pie shell, baked
- 10 tablespoons semi-sweet chocolate chips
- ½ cup whipping cream
- ½ teaspoon vanilla essence
- 1/3 cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups milk, divided
- ½ cup peanut butter
- ¼ cup plus 2 tablespoons light corn syrup
- 3 eggs, separated, room temperature
- 1 tablespoon butter
- 1 teaspoon vanilla essence
- 1/8 teaspoon cream of tartar
- 3 tablespoons sugar
Инструкции
- Bake the empty pie shell per its package direction.
- In a double boiler melt the chocolate chips.
- Stir in the cream and vanilla essence.
- Mix well and then pour into the bottom of the pie shell.
- In a bowl mix the 1/3 cup sugar, cornstarch, salt and 1 cup of the milk until smooth. Reserve.
- In a saucepan scald the remaining milk and then add the peanut butter and corn syrup.
- When well mixed add the cornstarch mixture from the bowl to the saucepan.
- Cook over medium and stir constantly until the mixture is thickened and comes to a boil.
- Boil for one more minute stirring constantly then remove from the heat.
- Beat the egg yolks in a bowl.
- Stir in 1/3 of the peanut butter mixture into the egg yolks and mix well.
- Return the saucepan to the heat and add the egg yolk mixture to the saucepan.
- Cook over medium heat for 1-2 more minutes.
- Remove from the heat and stir in the butter and vanilla.
- Pour into the pastry shell.
- Prepare the meringue topping by beating the egg whites and cream of tartar until peaks form. Mix in the 3 tablespoons of sugar one tablespoon at a time until the sugar is dissolved.
- Spoon meringue over the top of the pie spreading to the edges.
- Bake at 400 degrees for 6-8 minutes or until browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 10 servings | |
| Calories 319 | |
| Calories from Fat 146 | 46% |
| Total Fat 17.03g | 21% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 186mg | 8% |
| Potassium 244mg | 7% |
| Total Carbs 40.42g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 20.96g | 14% |
| Protein 7.27g | 12% |
