Tag: Alabama

Sunday Dessert – Alabama Peanut Butter Pie

Since my 85 years have started to catch up with me, I don’t cook as often as I used to, particularly in experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make a favorite dessert and I thought it might be fun to share my Sunday desserts each week.

This week’s dessert was an old favorite going back to the 1970s – Alabama Peanut Butter Pie. The original post is here:  https://lillianscupboard.wordpress.com/2010/06/20/alabama-peanut-butter-pie/

Whenever I give my daughters a choice of pie, it is either Lemon Meringue or Alabama Peanut Butter. So, this week I decided on Peanut Butter Pie, which is not difficult to make but a little time-consuming.

ALABAMA PEANUT BUTTER PIE

Baked 9 inch pie shell 

Base and topping:

1 cup confectioners’ sugar
1/2 cup peanut butter

Filling:

1/4 cup cornstarch
2/3 cup granulated sugar
1/4 tsp. salt
3 egg yolks
1 cup cold milk
1 cup hot milk
1/2 tsp. vanilla
1 Tblsp. butter

Meringue:

3 egg whites
1/4 tsp. cream of tartar
6 Tblsp. granulated sugar
1/2 tsp. vanilla

Preheat oven to 325 degrees F

To Make the Base and Topping: Mix confectioners’ sugar with peanut butter to form crumbs. Spread half of the mixture in the bottom of the baked pie shell. Reserve the other half for the topping.

To Make the Filling: In a medium size saucepan, whisk together the cornstarch, sugar and salt. Add the egg yolks, mixing well, then add the cup of cold milk. Whisk until smooth. Whisk in hot milk. Cook over medium heat, whisking constantly, until mixture begins to bubble. Reduce heat to medium low and continue cooking and whisking for 2 more minutes. Remove from heat and stir in butter and vanilla. Let cool slightly while preparing the meringue.

To Make the Meringue: In a large mixer bowl with wire beater, beat egg whites until frothy. Add cream of tartar and beat until whites begin to thicken. Add sugar one tablespoon at a time, beating until stiff and glossy. Stir in vanilla.

Spoon the hot filling on top of the crumb base in the baked shell.

Spread the meringue on top of the filling, extending the meringue to the crust to seal.

Set the pie on a flat sheet to catch crumbs, and sprinkle the reserved peanut butter mixture on top.

Bake @ 325 degrees for 10 minutes to brown meringue. Cool on wire rack.

 

Also served: Shannon’s Curry Chicken Salad:  https://lillianscupboard.wordpress.com/2008/06/27/shannons-curry-chicken-salad/
on toasted Spicy Honey Raisin Yeast Bread:  https://lillianscupboard.wordpress.com/2007/09/29/spicy-honey-raisin-yeast-bread/

Alabama Peanut Butter Pie

Since my daughters just got back from vacation yesterday, I offered to host the Father’s Day dinner today for my son-in-law.  I made a roast beef dinner with mashed potatoes, carrots, corn and homemade rolls.

My son-in-law and grandson will eat no kind of pie except apple, so I made one for them to share .

Granddaughter Dolphin doesn’t eat pie at all…

…but the two daughters and I never met a pie we didn’t like.  One of our favorites is Alabama Peanut Butter Pie, which I started making in 1976 from a cookbook called Garden Club Desserts. It’s not difficult but a little time consuming.  We think it’s worth it.

ALABAMA PEANUT BUTTER PIE

  • Baked 9″ pie shell (see my favorite pie crust recipe here)

Base and topping:

  • 1 cup confectioners’ sugar
  • 1/2 cup peanut butter

Filling:

  • 1/4 cup cornstarch
  • 2/3 cup granulated sugar
  • 1/4 tsp. salt
  • 3 egg yolks
  • 1 cup cold milk
  • 1 cup hot milk
  • 1/2 tsp. vanilla
  • 1 Tblsp. butter

Meringue

  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 6 Tblsp. granulated sugar
  • 1/2 tsp. vanilla

Preheat oven to 325 degrees F

To Make the Base and Topping: Mix confectioners’ sugar with peanut butter to form crumbs.  Spread half of the mixture in the bottom of the baked pie shell.  Reserve the other half for the topping.

To Make the Filling: In a medium size saucepan, whisk together the cornstarch, sugar and salt.  Add the egg yolks, mixing well, then add the cup of cold milk.  Whisk until smooth.  Whisk in hot milk.  Cook over medium heat, whisking constantly, until mixture begins to bubble.  Reduce heat to medium low and continue cooking and whisking for 2 more minutes.   Remove from heat and stir in butter and vanilla.  Let cool slightly while preparing the meringue.

To Make the Meringue: In a large mixer bowl with wire beater, beat egg whites until frothy.  Add cream of tartar and beat until whites begin to thicken.  Add sugar one tablespoon at a time, beating until stiff and glossy.  Stir in vanilla.

Spoon the hot filling on top of the crumb base in the baked shell.

Spread the meringue on top of the filling, extending the meringue to the crust to seal.

Set the pie on a flat sheet to catch crumbs, and sprinkle the peanut butter mixture on top.

Bake @ 325 degrees for 10 minutes to brown meringue.  Cool on wire rack. 

This pie is very rich and very delicious.

On this Father’s Day, remembering my father who died on June 20, 1978 at the age of 66.