Peanut Butter Pie

I love peanut butter, pie and the Miami Dolphins. What do those three things have in common? When we were first married, we often picked up barbecue from Dolphin Donna’s , previously known as Topfer’s. It was delicious and Donna was famous – at least locally – for feeding the Miami Dolphins. But never mind the awesome barbecue – she made the BEST peanut butter pie!

It was always such a treat! Donna has since passed away and the restaurant has long been closed but we are still eating peanut butter pie. I came up with a similar recipe – the closest to Donna’s that I’ve found – and we love it. I hope you will too!

Combine in a shallow bowl:

3/4 cup confectioners’ sugar

1/3 cup chunky peanut butter

Use a fork to combine until crumbly and blended, finishing with fingers if necessary. Set peanut butter crumbs aside.

You will need  a 9-inch baked pie shell. I love to bake but I often save time by using the Pillsbury pie crusts that you buy in the refrigerator section of the grocery store. Easy – just roll them out and bake according to directions. They’re good! (If you’re so inclined, please feel free to make your own crust!)

Sprinkle the peanut butter crumbs in the baked pie shell, and save about 2 tablespoons to sprinkle on the meringue. Now it’s time to prepare the pie filling.

In microwave-safe bowl combine: (mix well!)

2/3 cup sugar

1/2 cup flour

1/2 teaspoon salt

Then whisk in 2 cups milk. 

Microwave in 30 second increments, stirring after each 30 seconds until mixture thickens. It will probably take about 3 minutes, depending on your microwave. I used to do this step over a double-boiler but love the microwave-instead-of-risking-scorching method so much more.

Beat 3 egg yolks slightly (save the egg whites in a large bowl for the meringue). Stirring well, pour half of the hot mixture into the eggs. When smooth, return eggs to the rest of the hot mixture and microwave 1 minute, stirring after 30 seconds. (Basically this step prevents “cooking ” the eggs when combined with your hot mixture).

Add and stir:

2 tablespoons butter

2 teaspoons vanilla

Cool slightly before pouring over the peanut butter crumbs in the pie crust. Next make the meringue:

Add 3 egg whites to the 3 egg whites you saved (a total of 6). Beat egg whites until foamy and then add 1/4 teaspoon cream of tartar and continue beating until soft peaks form. Then add 6 tablespoons confectioners’ sugar – 1 tablespoon at a time – and beat until stiff peaks form.

Spread over warm pie filling, sealing to the crust at the edges. Sprinkle the remaining peanut butter crumbs over meringue.

Bake 15 minutes at 325 degrees OR until meringue is golden.  Cool 1 hour before slicing. I like this pie the best when it’s served the day it’s made.

We often substitute pie for birthday cake. My youngest son requested this Peanut Butter Pie this year for his birthday.

It’s THAT good!