We are very excited to bring you another unique pie as we continue pie month! Aaron and I were looking forward to this peanut butter meringue pie until we looked at the length of both the ingredient list and directions. This is probably the most difficult and most involved recipe we have attempted in our first year of Marguerite’s Cookbook. However difficult, this pie cannot be considered anything less than a delicious success!

Here’s what Marguerite had to say:

When reading over the recipe, Aaron realized we had to ask a more experienced baker quite a few questions to even be able to attempt this pie. So we called Mercedes and got some direction on everything from scalded milk to meringue. Recently, Aaron has been doing most of the cooking while I observe due to our tiny kitchen, but not this time. It took both of us, most of our mixing bowls and saucepans, and a long time to put this peanut butter meringue pie together.

This definitely wasn’t the most stress-free recipe, and it didn’t turn out perfectly, but we’ll consider it a success. The custard was difficult and important, since it was the majority of the pie. The meringue was also very challenging. On top of all that, it is not the most attractive pie. But you know what they say, “don’t judge a peanut butter meringue pie by its cover.”

I was expecting this pie to basically look like a pumpkin pie, but like with just peanut butter. Well, I was surprised. The flavor was to die for though. Aaron really liked this pie, and not just because he would live on peanut butter if I let him. He made sure to try every bit of the pie individually, so he could really decipher the flavors that made up our peanut butter meringue pie. The custard and meringue taste as they should, and can be considered successful first attempts at both of those components. Of course the peanut butter/powdered sugar component was the highlight of the pie, and made it incredibly sweet. Overall, another success!