Ingredients

The following ingredients have 4 Servings
  • 2 large egg yolks, beaten slightly
  • 1 1/2 cups whole milk
  • 3/4 cups sugar
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • Pinch cayenne pepper
  • ¾ cup smooth peanut butter
  • 1 unbaked 9-inch piecrust
  • 2 large egg whites
  • 1/8 teaspoon kosher salt
  • 4 tablespoons sugar

Instruction

  • Preheat the oven to 350° F.
  • To make the filling, in a saucepot, whisk together the egg yolks, milk, sugar, flour, and salt. While stirring, cook on medium heat until it bubbles and thickens, about 5 to 10 minutes.
  • Remove from the heat and stir in the vanilla, cinnamon, cayenne, and peanut butter until well combined.
  • Meanwhile, poke holes in the piecrust with a fork and bake until it’s brown, about 20 minutes.
  • To make the meringue, beat the egg whites with salt and when they start to get fluffy add the sugar.
  • Pour the peanut butter custard into the baked pie shell and top with the beaten egg whites. Bake pie until peaks on the meringue are lightly browned, about 10 minutes.