This is a favorite from the old days that you hardly see anymore, which is all the more reason to make it because it will wow your family! A wonderful peanut butter crumble is placed in the bottom of the piecrust, then covered with a warm custard that melts into it with perfection. Finish it off with a meringue and a classic is given new life!![](http://www.mops.org/images/cms_images/old-fashioned-peanut-butter-pie full.jpg" /></p>
<h3>for the crust and filling</h3>
<p>1 store-bought 9-inch deep-dish pie shell<br />1 cup confectioners’ sugar<br />1/2 cup peanut butter (smooth or chunky)<br />3 large egg yolks (reserve whites for the meringue)<br />2 cups milk<br />2/3 cup sugar<br />1 teaspoon pure vanilla extract<br />Dash of salt<br />4 tablespoons cornstarch</p>
<h3>for the meringue</h3>
<p>3 large egg whites<br />1/4 cup sugar</p>
<h3>Directions</h3>
<p>1. Preheat the oven to 325F.</p>
<p>2. Bake the pie shell according to the package directions and let cool.</p>
<p>3. Place the confectioners’ sugar and peanut butter in a small bowl and cut together with a dinner fork until the mixture is crumbly. Place half of the peanut butter mixture in the baked pie shell, reserving the remainder.</p>
<p>4. In a large saucepan, stir together the egg yolks, milk, 2/3 cup sugar, vanilla, salt, and cornstarch. Cook over medium to medium-low heat, stirring constantly, until thick, 4 to 5 minutes. Pour the custard into the pie shell.</p>
<p>5. Make the meringue: In a large, clean bowl, beat the egg whites with an electric mixer on high speed until foamy. Gradually add the 1/4 cup sugar and continue beating until stiff peaks form.</p>
<p>6. Spread the meringue on top of the custard, being careful to seal the layers together at the edges. Sprinkle the remaining peanut butter crumbles on top of the meringue.</p>
<p>7. Bake until lightly browned, 30 minutes. Refrigerate, uncovered, for several hours to chill and allow the pie to set.</p>
<p>The pie will keep for up to 3 days when stored, covered, in the fridge.</p>
<h2>Serves 6 to 8</h2>
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Christy Jordan is the publisher of SouthernPlate.com, a contributing editor to Taste of the South magazine, former editor-at-large at Southern Living, and a judge on the Game Show Network’s Beat the Chefs.She’s appeared on TODAY, Paula Deen, QVC, and a host of other media outlets. She lives with her family in Huntsville, Alabama. Find her on Facebook or Twitter.
