Riverview Peanut Butter Pie

Peanut Butter Pie

1 9” baked pie shell

½ c. powdered sugar

1/3 c. crunchy peanut butter

¼ c. corn starch

2/3 c. sugar

¼ tsp. salt

2 c. scalded milk

3 egg yolks, beaten

2 tbsp. butter or margarine

1 tsp. vanilla

3 egg whites for meringue

6 tbsp. sugar


Combine powdered sugar and peanut butter; blend until the appearance of biscuit mix. Spread ¾ of this mixture on the bottom of the pie shell.


Combine corn starch, sugar and salt. Add scalded milk and mix well. Pour small amount over beaten egg yolks. Mix well, then return to milk mixture. Cook in top of double boiler until mixture thickens. Add butter and vanilla, then pour into baked pie shell. Top with meringue made with egg whites and sugar.


For meringue, beat egg whites, adding sugar a little at a time until sugar is all dissolved and the meringue is stiff and glossy. Pile onto hot pie filling and sprinkle remaining peanut butter and sugar mixture over the meringue. Bake at 350 degrees until the meringue is lightly browned. Time consuming, but well worth it!