- 2 cups of crushed vanilla wafers
- 1/2 cup shelled peanuts
- 1/2 cup sugar
- 1/8 cup water
Peanut butter pudding filling:
- 1 1/4 cup of sugar (unless your peanut butter contains sugar, then use 1 cup of sugar)
- 3 TBSP corn starch
- 6 cups milk
- 1 cup peanut butter
- 6 egg yolks (save whites for meringue)
- 1 tsp vanilla
- 4 egg whites
- 1/2 tsp cream of tartar
- 1/2 fine sugar
- Prepare the crust by combining crushed vanilla wafers, peanuts, and sugar in the blender.
- Blend together until combined well and peanuts are crushed.
- If mixture is crumby at all, add water, a TBSP at a time.
- Press mixture into a 9″ pie plate and chill until set.
- Prepare the peanut butter pudding by combining sugar, corn starch, and peanut butter in a sauce pan.
- Turn heat on to medium and gradually stir in milk, whisking constantly.
- Cook and whisk until mixture thickens and boils.
- Boil and stir one minute.
- Pour about a cup of hot mixture into the egg yolks and whisk together.
- Slowly pour the hot/egg mixture back into the rest of the mixture and whisk together.
- Boil and stir 1 minute and then remove from heat.
- Stir in vanilla.
- If you want to add meringue later, cool pudding in the refrigerator for 3-4 hours. If no meringue is desired, pour pudding directly into your crust and return to the fridge for 3-4 hours until set.
- After pudding as set and chilled, let your egg whites come to room temperature (about 30 minutes).
- Add pudding into the crust and smooth to level.
- In a large mixing bowl, combine egg whites and cream of tartar.
- Beat with an electric mixer on medium speed for about 1 minute until soft peaks form.
- Gradually add in sugar, about 1 TBSP at a time, while beating on high speed for about 5 minutes or until stiff peaks form.
- Immediately spread meringue on top of peanut butter pudding pie filling, going all the way to the edge of crust with the meringue.
- Bake at 425 degrees for about 5 minutes, or until golden on top.
- Let cool and enjoy! Refrigerate for up to a week.