Peanut Butter Custard Pie

From Chef Carla | Desserts | American

This classic Dixie Pie is sure to surprise anyone who eats it... A light, flavourful and easy-to-make recipe that you'l be making over and over again.

00:30
00:30
01:00
cal Calories 211kcal
fat Total Fat 8g
sat fat Saturated Fat 2g
chol Cholesterol 53mg
Low sodium Sodium 105mg
carbs Total Carbohydrate 30g
Serving size 91g Calories from fat 72kcal Fiber 1g Protein 6g Sugar 27g

Ingredients

  • 1 Keebler ready-crust chocolate cookie pie base
  • 1 Cup Icing sugar
  • 1/2 cup Creamy peanut butter
  • 2 cups milk
  • 2/3 cup sugar
  • dash salt
  • 1 tsp vanilla paste ( or vanilla caviar or extract)
  • 3 eggs , separated
  • 4 tablespoons corn starch
  • 1/4 cup sugar ( for meringue )

Directions

  1. Open Pie base package and leave on the side.
  2. In a small bowl, mix the icing sugar and peanut butter with a fork until the two are mixed into a "wet sand-like" mixture..
  3. Place half of the mixture in bottom of the pie base and leave the rest on the side for later.
  4. In large saucepot, place egg yolks, milk, 2/3 cup sugar, vanilla, salt, and cornstarch. (This is the custard)
  5. Whisk well until the cornstarch and eggs are welll blended. (Cornstarch must always be combined with cold liquids).
  6. Heat the custard on medium, stirring constantly until thick (about 20mins). If you stop stirring, it will clump up so, if you need to step away, take the pot off the heat.
  7. Once thickened, pour the custard over the peanut butter and sugar mixture in the pie base.
  8. Next, whip egg whites until foamy, and add 1/4 cup of sugar, bit by bit.. Continue beating until stiff peaks form. (This is the meringue part)
  9. *** FUN KITCHEN TRICK: If the egg whites are properly beaten to a stiff peak, you will be able to turn over the bowl without them falling out. ***
  10. Now, tap into your inner artist and pour the egg whites over the pie. Be careful to properly seal the custard (there should be no visible custard).
  11. Sprinkle the remaining peanut butter and sugar mixture over the meringue)
  12. Bake at 170C for thirty minutes. Refrigerate for several hours before serving.

Tips

  • * When making custard, I always start the process with a whisk to make sure that there are no Cornstarch clumps... Once the milk starts heating up, I switch for a heat-proof silicone spatula since it provides me with a larger surface to stir with and reduces the risk of the cream sticking to the bottom of the pot.
Analyzed by Kitchenbug