Recipe by Ginger
"This has been passed down in my family. My grandma made it for us when we were children."
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1 (9 inch)
baked pie crust
egg whites, room temperature
cream of tartar
I really do not enjoy giving a recipe such a low rating, but unfortunately this one just does not work as written
The first issue is that it calls for an UNBAKED pie crust.
Next in the step where you mix the powdered sugar with the peanut butter it states it will be "smooth" and to "spread into crust." I did not get get a mixture that is smooth or spreadable. I had coarse crumbs.
I didn't have any issues with the meringue, that turned out nicely.
I placed the pie in my preheated oven and baked for 15 minutes. The meringue looked beautiful, nice golden peaks but the crust was RAW. I put the pie back in for an additional 10 minutes. The meringue got too dark, and the crust was still not great.
I think this needs to be done in a PREBAKED crust or even a cookie crust.
The peanut butter filling had a good flavor.
We have corrected this recipe so that it calls for a pre-baked pie crust. We apologize for the inconvenience.
This is essentially peanut butter fudge in a pie crust covered with meringue. After beating the peanut butter and powdered sugar together for about 5 minutes and only getting crumbs, I did add a few tbsps milk and that helped it come together. I didn't have time to do the meringue, so that may make a difference, but I doubt it.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Meringue Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 214
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