ARCHIVES: Rosalynn Carter's Peanut Butter Pie

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Hey hey Happy Thanksgiving!
Well, maybe you can tell… but this was supposed to get to you earlier in the month… the yearly “election special”
But I’ve been super busy, I’m sorry to say… and so now you’re
getting this not only post-election, but also post-thanksgiving.
So… there are a bunch of circulating peanut butter pie recipes
that call themselves “jimmy carter pb pie” but I haven’t
verified them as authentic, and a lot of them have absurd ingredients like “one tub whipped topping” which make me skeptical they would ever be served in the white house. This recipe seems to be really from Rosalynn Carter, but I haven’t 100% verified it, so…. Maybe take it with a tiny grain of salt. (mmm salted peanuts!)
Anyway, here is the pie of the month:

Rosalynn Carter’s Peanut Butter Cream Pie (wife of Jimmy, and former first lady):

Bottom Layer:
1 C Powdered Sugar
1 1/2 C Peanut Butter

Filling:
1/2 C Sugar
1/4 C Cornstarch
2 C Milk
1 TB Butter
3 Egg Yolks
1 tsp Vanilla

Meringue:
3 Egg Whites
4 tsp Sugar

Mix dry ingredients. Add milk and egg yolks. Cook over low heat, stirring constantly until thick. Add butter and vanilla. Set aside. Mix bottom layer ingredients well. Put about 2/3 of it in the bottom of Baked 9-Inch Pie Shell. Prepare meringue by whipping egg whites and adding sugar gradually. Pour filling on top of bottom layer. Top with meringue. Sprinkle reserved peanut butter mixture on top of meringue. Bake at 325°F until meringue is light brown – 8-15 min.