GET YOUR PIE WEIGHTS READY!
As I mentioned, this pie is from a bygone era, which lends it a certain charm. While you won’t need to make your own pastry crust unless you’re one of those over-achiever types, you will need to roll it out and weight it down with pie weights (or even dried beans or uncooked rice) so it won’t puff up when you bake it. It gets a little complicated with the peanut butter filling. Not horribly, but just stay organized with your ingredients so you don’t make a mistake of combining the wrong things at the wrong time. If you take it one step at a time, you’ll do just fine.
As for the meringue, you’ll beat the egg whites and cream of tartar on medium until you get soft peaks. Slowly add in the sugar a little at a time on high until stiff glossy peaks form. Then you’ll spread it evenly over the filling and sprinkle with remaining peanut butter mixture. When it’s done baking, the meringue will be golden brown. Let it cool completely and then pop it in the refrigerator for a minimum of 4 hours before you plan to serve it. I felt exhausted after all this so I took a nap which I recommend since it felt like no time had elapsed at all while I waited for the pie to refrigerate. Mmmm!
I found the recipe to make this review from the Taste of Home website. Click the link below to go visit the site and get the detailed recipe.
CLIKE HERE FOR RECIPE
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