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Peanut Butter Cream Pie


Scroll down to see more peanut butter pies, cakes, and other peanut butter desserts.

Cook Time: 20 minutes

Total Time: 20 minutes


  • 1 cup powdered sugar
  • 1 baked pie crust, 9-inch
  • 2/3 cup sugar
  • 2 cups milk, scalded
  • 3 egg whites, room temperature
  • 1/2 cup creamy peanut butter
  • 1/4 cup cornstarch
  • 3 egg yolks, beaten
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon vanilla


Combine powdered sugar and peanut butter; mix with a fork until mixture resembles coarse meal. Spread half the mixture in a pastry shell; set remaining mixture aside. Combine remaining ingredients, except egg whites, in a saucepan. Cook over medium heat until thickened, stirring constantly. Spoon filling over the peanut butter layer in pastry shell. Beat egg whites until stiff; spread over filling. Sprinkle remaining peanut butter filling over meringue. Bake at 325 degrees for 20 minutes or until meringue is firm and lightly browned. Let cool before serving.

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