Peanut Butter Meringue Pie is a favorite family recipe of Kathleen Nicholson.
Submitted photo
The Daily Reporter is featuring local recipes and the stories behind them. Kathleen Nicholson of Greenfield edited the “Homemade Hometown Favorites” cookbook for the Hancock County Extension Homemakers, and here she shares her family’s peanut butter meringue pie recipe.
Kathleen Nicholson of Greenfield edited the “Homemade Hometown Favorites” cookbook for the Hancock County Extension Homemakers. Here, she shares one of her family favorite recipes: Peanut Butter Meringue Pie.
Submitted photo
“Family traditions that stand the test of time are worth sharing,” she writes. “As a mother I hope to instill new traditions with my kids as well as continue some of the traditions from my childhood. One special tradition from my youth included this Peanut Butter Meringue Pie. When celebrating birthdays as a kid, my siblings and I got to choose the birthday meal that my mother would make from scratch. We would eat together in the dining room which was reserved only for special occasions. For dessert, we could pick our favorite sweet to top off the meal. This Peanut Butter Meringue Pie was always the most popular choice. To this day when I have this pie it makes me reminisce of special birthday celebrations at home. As I made this pie this week to share with my own kids I couldn’t help but smile at all of the special birthday memories of my past and look forward to all of the ones yet to come.”
Peanut Butter Meringue Pie
Filling:
9-inch pie shell, baked
½ cup peanut butter
⅔ cup powdered sugar
⅔ cup white sugar
3Tb. Corn starch
1 ½ Tb. flour
½ tsp. Salt
3 cups milk, scalded
3 egg yolks
1 Tb. butter
1 ½ tsp vanilla extract
Blend peanut butter and powdered sugar until crumbly. Sprinkle ⅔ of the mixture over the bottom of the baked pie shell. Combine the beaten egg yolks, salt, cornstarch, white sugar, and flour in another bowl. Stir in the scalded milk. Cook until thick, stirring constantly. Add vanilla and butter. Pour into pie shell and top with meringue (see below). Bake at 350 degrees until brown, 8 to 10 minutes
Meringue:
3 egg whites
¼ tsp. Cream of tartar
6 Tb. powdered sugar
Beat the egg whites with cream of tartar and powdered sugar. Spread on top of the pie before cooking the pie.
