I love this pie! Make it with or without the meringue, it is totally up to you! Fabulous!

Peanut Butter Pie with Meringue

For the secret crumble…
1 cup powdered sugar
1/2 cup smooth peanut butter

For the crust…
1 1/2 cups white all-purpose flour
1/2 cup vegetable oil
2 tablespoons whole milk
2 teaspoons white granulated sugar
1 teaspoon salt

For the filling…
2 cups whole milk
3 large egg yolks
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
1 cup white granulated sugar
1/2 cup smooth peanut butter
1/4 cup cornstarch

For the meringue…
3 large egg whites
2 teaspoons pure vanilla extract
1 teaspoon cream of tartar
1/3 cup white granulated sugar

Start by making the secret crumble. In a large bowl combine the powdered sugar with the smooth peanut butter with a fork until crumbly and dry looking.

Preheat your oven to 375 degrees F.

Make the crust by combining the white all-purpose flour, vegetable oil, whole milk, white granulated sugar and salt. Mix together well until totally combined. Spray a pie dish with non-stick cooking spray. Dump the mixture in and press evenly with clean hands. Flute the top if desired.

Poke the crust several times with a fork. Bake, in preheated oven for 20 minutes.

After baked, remove and add 3/4 of the secret crumble mixture, evenly, to the bottom of the pie crust.

In a large saucepan over medium heat, combine the whole milk, large egg yolks, unsalted butter and pure vanilla extract until melted together, smooth and hot. It is best to use a wire whisk for stirring.

Once the mixture is hot and steamy, add in the white granulated sugar, smooth peanut butter and cornstarch. Whisk well until the mixture is thick and glossy looking. Pour the mixture into the baked pie crust and gently smooth out the top.

To make the meringue, combine the large egg whites, pure vanilla extract and cream of tartar in a large bowl. Beat until stiff peaks form. Gradually add in the white granulated sugar and beat more.

Dollop the meringue on top of the pie. Sprinkle the remaining secret crumble, evenly, all over the top of the meringue.

Bake, in preheated oven for 15 minutes or until the top is brown and toasted.

Remove and allow to cool for 1 hour. Chill in the refrigerator for about 6 hours before cutting and serving. Leftovers should be kept covered and kept in the refrigerator.

Enjoy!