Peanut Butter Pie with Meringue Topping
Indulge in the irresistible layers of this Peanut Butter Pie with Meringue Topping—an elegant yet comforting dessert that’s sure to impress! Featuring a buttery graham cracker crust, a velvety peanut butter filling whipped to perfection with cream cheese and heavy cream, and crowned with a cloud-like meringue that’s torched to a golden finish, this pie is the ultimate combination of creamy, nutty, and lightly caramelized flavors. Ready in just 30 minutes of prep time, it’s perfect for pulling together an impressive dessert for special occasions or casual gatherings. Pair it with a cup of coffee or serve it as a standalone showstopper—this chilled treat is as versatile as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1 cup Creamy peanut butter
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 4 large Egg whites
- 0.5 cup Granulated sugar (for meringue)
- 0.25 teaspoon Cream of tartar
- 0.5 teaspoon Vanilla extract (for meringue)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in the melted butter until evenly combined.
Press the graham cracker mixture evenly into the bottom and sides of a 9-inch pie dish. Bake in the oven for 8-10 minutes, then let the crust cool completely.
In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter, powdered sugar, and vanilla extract, and mix until well combined.
In a separate bowl, whip the heavy whipping cream with a hand mixer or stand mixer until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.
Spoon the peanut butter filling into the cooled pie crust, spreading evenly. Chill the pie in the refrigerator for 2 hours or until firm.
To prepare the meringue topping, place the egg whites in a clean, dry bowl. Add the cream of tartar and begin whipping on medium speed until frothy.
Gradually add the 1/2 cup of granulated sugar while continuing to whip the egg whites. Increase the speed to high and whip until stiff, glossy peaks form. Add the vanilla extract and mix briefly to combine.
Spread the meringue evenly over the chilled pie, creating peaks with a spatula or the back of a spoon.
Use a kitchen torch to brown the meringue peaks. Alternatively, you can place the pie under the broiler for 1-2 minutes, watching carefully to avoid burning.
Chill the pie in the refrigerator for another 30 minutes before slicing and serving.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 42.9 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
