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Ingredientes
- 1 10-inch baked pie shell
- 1/2 c. crunchy peanut butter (creamy is fine)
- 2/3 c. confectioner's sugar
Direcciones
- Combine peanut butter and sugar till crumbly; spread over bottom of pie shell reserving 2 Tbsp. for decoration. Make filling by combining sugar, cornstarch, flour, salt, egg yolks, lowfat milk & butter in medium saucepan; bring to boil, stirring constantly. Cook for two min. Remove from heat; add in vanilla. Pour cream filling over peanut crunch layer. Make meringue by beating egg whites till foamy; add in remaining ingredients gradually, beating till whites are smooth and stiff. Spread over cream filling, sealing edges. Top with remaining peanut-sugar mix. Bake at 350 degrees for about 10 min or possibly till meringue is lightly browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 134 | 50% |
| Total Fat 16.0g | 20% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 154mg | 6% |
| Potassium 191mg | 5% |
| Total Carbs 27.65g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 21.68g | 14% |
| Protein 7.07g | 11% |
