Submitted by: Barbara Groskopf, Hartman, Ark.


• 1 C confectioner’s sugar

• 1/2 C peanut butter (I use crunchy)

• 1 9-inch pie shell, baked


Mix sugar and peanut butter until smooth. Spread three-fourths of mixture into pie shell.


• 2 C milk

• 2 Tbsp butter

• 1/4 tsp salt

• 1/4 C corn startch

• 2/3 C sugar

• 3 egg yolks, beaten

• 1 tsp vanilla extract


Scald milk with butter and salt in a saucepan. Combine cornstarch and sugar, then add to milk mixture. Gradually add egg yolks, mixing well. Add vanilla. Remove from heat and allow to slightly cool. Pour mixture into the pie shell. Top with meringue, sealing to the edge. Top with remaining peanut butter mixture. Bake at 350 degrees for 15 minutes, or until brown.

Meringue Ingredients:

• 4 large egg whites, room temperature

• 1/4 tsp cream of tartar

• 1/4 C sugar

Meringue Directions:

Pour eggs whites into a bowl. Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form. Slowly add the sugar to the egg whites, whipping continuously.


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