Peanut Butter Cream Pie with Raspberry Meringue
Photo by Mark Weinberg
MAKES
One 9 inch / 23 cm pie
TAKES
Prep time: 2 hours (includes chilling)
Cook time: 30 minutes
Total: 2 hours 30 minutes
✻ ABOUT THIS RECIPE
One of my favorite pies for its especially dreamy look, and crowd-pleasing flavor + texture combo. The peanut butter filling is easy to make, and then the meringue feels like an incredible triumph to swoop over the top. This pie looks straight out of a fairy tale, and it will delight dessert lovers of all ages!
INGREDIENTS
One recipe All Buttah Pie Dough, Blind-Baked + cooled completely and brushed with egg wash
Peanut Butter Cream Filling
235 g / 1 cup heavy cream
56 g / ½ cup confectioners’ sugar
170 g / ¾ cup creamy peanut butter
226 g / 8 oz cream cheese, at room temperature
99 g / ½ cup granulated sugar
2 g / ½ teaspoon fine sea salt
Raspberry Meringue
142 g / 4 large egg whites
2 g / ½ teaspoon cream of tartar
198 g / 1 cup granulated sugar
70 g / 2 ½ oz freeze-dried raspberries
10 g / 2 teaspoons pure vanilla extract (optional)
Never Blind Baked? Never Fear!
METHOD
1. Make the Filling: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and powdered sugar to medium peaks. Transfer to a medium bowl and refrigerate.
2. Wipe out the mixer bowl and return it to the mixer stand; switch to the paddle attachment. Add the peanut butter, cream cheese and granulated sugar to the bowl and cream until light and fluffy, about 5 minutes. Add the vanilla and salt and mix to combine.
3. Add about one quarter of the whipped cream to the peanut butter mixture and mix vigorously to combine (this first addition will temper the mixture by lightening it). Remove the bowl from the mixer stand and gently fold in the remaining whipped cream in two or three additions.
4. Pour the filling into the cooled pie crust and spread into an even layer. Chill for at least 1 hour (or up to 24 hours).
5. Make the Meringue: In the bowl of a food processer, process the freeze-dried raspberries with the sugar to form a fine powder.
6. Bring a medium pot filled with about 2 inches of water to a simmer over medium-low heat. Set a medium bowl over the pot, add all the ingredients and whisk to combine. Heat, whisking constantly, until the mixture reaches 160°F on a thermometer.
7. Remove the bowl from the heat and continue to whisk (or transfer the heated mixture to the bowl of a stand mixer fitted with the whip attachment). Whip the mixture on medium-high speed until it reaches medium peaks, about 5 minutes.
8. Just before serving, spread or pipe the meringue on top of the chilled pie. If desired, toast the meringue with a kitchen torch.
NOTES
This pie can be made through step 4 up to 24 hours ahead and kept refrigerated; it is best to add the meringue topping as close to serving as possible.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
