Ingredients
1 whole 10" Pie Shell, Baked And Cooled
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LAYER 1: CRUNCH
1/2 cups Crunchy Peanut Butter (I Use Smucker's Natural)
2/3 cups 10x Sugar
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LAYER 2: CREAM FILLING
2/3 cups Sugar
3 Tablespoons Cornstarch
1 Tablespoon Flour
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Note: this pie needs an hour or so in the fridge to set up, but it's definitely worth the wait! =) 1. Bake and cool pie crust (I will be posting an especially tasty and simple recipe for that later). 2. Combine the peanut butter and sugar with an electric mixer until crumbly. Pour into the pie shell, reserving 2 tablespoons for topping. 3. In a medium saucepan, whisk together all the cream filling ingredients (except vanilla) over medium heat. Bring to a boil, whisking constantly, and continue to whisk for 2 more minutes before removing from heat. Stir in the vanilla and pour over the peanut butter crunch layer. 4. In a clean metal bowl, whip egg whites with an electric mixer until stiff peaks form. Add the remaining meringue ingredients and whip for a minute more, until combined. Use a rubber spatula to smooth the meringue on top of the pie, sealing the edges and pulling up to create peaks. Sprinkle the reserved peanut butter crumbles on top. 5. Bake at 350F for 10 to 12 minutes, or until the meringue has slightly golden brown peaks. Remove pie from the oven and let cool, then refrigerate for at least an hour before serving. Sooo delightful. Enjoy! =)
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Science-driven American baking — cookies, pies, cakes with precision
Cut cold butter into flour — flaky pie crust, biscuits, scones
Mexican chili-nut oil — Veracruz tradition, crunchy, smoky, versatile
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream