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Footsie`s Easy Peanut Butter PieSource: The pie is my own, but the meringue came from Jessie`s Heirloom Key Lime Pie. It`s the only meringue I`ve ever made that didn`t weep, and that includes using meringue powder.1 prepared pie crust shell (I like chocolate crumb)
1 small package cook `n serve vanilla pudding
Peanut butterMeringue
3 egg whites
1/4 cup granulated sugarIf using a cookie crumb crust, brush with beaten egg white and bake in 375 degree F oven for 5 minutes. This keeps the crust from getting soggy after being filled.Cook pudding according to package directions, adding peanut butter to taste. I use a heaping serving spoon. I guess it`s about 1/2 cup, but I usually just taste it. Cook until pudding/peanut butter is very thick, stirring constantly. Fill pie shell and top with meringue.Meringue: Beat egg whites till stiff. Add 1/4 cup sugar, and beat until sugar is dissolved. Spread on pie. Bake in 325 degree F oven about 15 minutes (just until meringue is browned).*Chocolate pudding can also be used. A large package of pudding will fill 2 pies, increase peanut butter accordingly. Sugar-free pudding can also be used for diabetics, but use a sugar substitute in the meringue.

 

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Fudgy tennessee pie
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