Ingredients with Measurements:
- 1 9-inch pie crust
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 4 large egg yolks
- 1/4 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup powdered sugar
Special equipment needed:
- Electric mixer
- Mixing bowls
- Saucepan
- Whisk
- Rubber spatula
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bake the pie crust according to the package instructions and let it cool completely.
3. In a saucepan, whisk together the peanut butter, granulated sugar, cornstarch, and salt.
4. Gradually whisk in the milk until smooth.
5. In a separate bowl, whisk the egg yolks until pale and thick.
6. Gradually whisk in the peanut butter mixture.
7. Cook the mixture over medium heat, whisking constantly, until it thickens and boils.
8. Remove from heat and whisk in the butter and vanilla extract until smooth.
9. Pour the mixture into the cooled pie crust.
10. In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
11. Gradually beat in the powdered sugar until stiff peaks form.
12. Spread the meringue over the filling, making sure to seal the edges.
13. Bake for 12-15 minutes, or until the meringue is golden brown.
14. Let the pie cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
5. Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe makes one 9-inch pie, which serves 8-10 people.
Nutritional information:
Calories: 440
Total fat: 24g
Saturated fat: 8g
Cholesterol: 110mg
Sodium: 340mg
Total carbohydrates: 50g
Dietary fiber: 2g
Sugars: 38g
Protein: 9g
Substitutions for ingredients:
- You can use crunchy peanut butter instead of creamy if you prefer.
- You can use a graham cracker crust instead of a regular pie crust.
- You can use almond milk or soy milk instead of whole milk.
Variations:
- Add chopped peanuts to the filling for extra crunch.
- Top the pie with chocolate shavings or drizzle melted chocolate over the meringue.
- Use a chocolate cookie crust instead of a regular pie crust.
Tips and tricks:
- Make sure the pie crust is completely cooled before adding the filling.
- Use room temperature butter for easier mixing.
- Be sure to seal the meringue to the edges of the crust to prevent shrinking.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of pie in the microwave for 15-20 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the pie on a decorative plate or cake stand. Garnish with whipped cream and chopped peanuts.
Garnishes:
Whipped cream, chopped peanuts, chocolate shavings, or a drizzle of melted chocolate.
Pairings:
Serve with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the meringue is not browning evenly, rotate the pie halfway through baking.
- If the meringue is weeping or shrinking, make sure it is sealed to the edges of the crust.
Food safety advice:
Make sure to cook the filling until it boils to ensure that the cornstarch is fully cooked.
Food history:
Chiffon pies were invented in the 1920s and became popular in the 1940s. They are known for their light and airy texture, which is achieved by folding in beaten egg whites.
Flavor profiles:
This pie has a rich and creamy peanut butter filling with a light and fluffy meringue topping.
Serving suggestions:
Serve this pie as a dessert for a family dinner or bring it to a potluck or holiday gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A