GRANDMA'S PEANUT BUTTER PIE RECIPE - HOLIDAY SPECIAL
Real Food Real Kitchens guest Christi shares her families tradition with us by sharing her Grandmother's famous peanut butter pie recipe in this Real Food Real Kitchens Holiday Special! What is your family's favorite traditional recipe? Share it with us and try Christi's recipe below.
*makes two 9 inch pies
2 store bought, pre-made pie shells
2 cups powdered sugar
1 cup peanut butter
1/2 cup cornstarch
2 cups sugar, divided (1 1/3 cups for pie, 2/3 cup for merangue)
1/2 tsp salt
4 cups whole milks
1/4 cup butter
1/2 tsp vanilla extract
1/2 tsp cream of tartar
Pre-heat oven to 400 degrees.
Prick bottoms of pie crusts several times with fork then bake both shells at 400 degrees for approximately 10 minutes.
In a large bowl, mix powdered sugar and peanut butter until crumbly. Sprinkle half of the mixture evenly into the bottom of each pie shell, save the other half for later.
In a large bowl, combine cornstarch, 1 1/3 cups sugar, salt and blend together.
Slowly incorporate four cups of milk in to mixture and stir until smooth. Add milk mixture in to in a medium sized double boiler (see video for direction in case you don't have a double boiler) over medium high heat, stirring consistently until scalded. Remove from heat and set aside.
Separate six eggs and save egg whites in a separate bowl to later make merangue topping for pie.
Beat egg yolks together until smooth. Add about a tablespoon of hot milk mixture to egg yolks and stir. Repeat this process, adding a tablespoon each time 3 to 4 more times. The goal is to warm the egg yolks so they don't cook and make scrambled eggs.
Add the warmed egg yolks in to the milk mixture and return the mixture to the double boiler. Heat and continue stirring until mixture thickens.
Incorporate butter and stir until melted. incorporate vanilla until blended in well.
Remove from heat and pour the mixture in to the pie shells over the peanut butter mixture splitting evenly between the two.
In a blender, mix the egg whites and cream of tartar until frothy.
Add the remaining 2/3 cup sugar gradually and continue to beat until you can create stiff peaks by lifting your blender tongs out of the mixture. Be patient, this can take several minutes.
Spread evenly over pies and sprinkle the remaining peanut butter mixture on top.
Bake at 400 degrees for an additional 10 minutes or until the top begins to slightly brown.
Let chill overnight in refrigerator before serving.