Rosalynn Carter’s Peanut Butter Pie

This Recipe makes one 9-inch pie (6-8 servings)

Whatcha Need

For the Filling:

• 1 cup confectioners’ sugar
• 1½ cups smooth peanut butter
• ½ cup granulated sugar
• ¼ cup cornstarch
• 2 cups whole milk
• 3 large egg yolks, room temperature
• 2 Tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Meringue:

• 3 egg whites, room temperature
• 3 Tablespoons granulated sugar
• ½ teaspoon cream of tartar
• ¼ teaspoon vanilla extract
• Pinch of salt
• 1 baked 9-inch pie shell, homemade or bought, baked

Whatcha Do

1. Preheat oven to 400℉ degrees.
2. In a medium bowl, mix the confectioner's sugar and peanut butter until well combined. Set aside. 
3. In a 3-quart saucepan over low heat, whisk together the granulated sugar, cornstarch, milk, eggs yolks, and salt until well combined. Cook, stirring constantly, until the mixture bubbles and thickens, about 10 minutes (timing will vary depending on heat and pan thickness.).
4. Remove from heat and stir in the butter and vanilla until the butter is completely melted. Set aside to cool slightly while preparing the meringue.
5. While filling cools, place the egg whites in a medium bowl and beat on medium speed until foamy. Add the cream of tartar and pinch of salt. Increase speed to high and beat until glossy and soft peaks form.
6. With the mixer is running, slowly add the sugar, one tablespoon at a time, then add the vanilla. Continue beating until stiff peaks form. Set aside.
7. Stir peanut butter mixture into the cooked filling until fully combined. Pour into the baked pie shell.
8. Spread the meringue over the filling, mounding slightly in the center and sealing the edges completely to the crust.
9. Bake for about 10 minutes, or until meringue is lightly browned.
10. Let pie cool completely on a wire rack for at least 2 hours before slicing.