No peanut butter on hand? No worries! Powdered Peanut Butter Pie is a wonderful alternative. Family and friends will love the taste and you’ll love how easy it is!
This pie is SO special. I’ve been saving it up for a spring celebration.
Why so special?
Well first – it tastes great. My husband is IN LOVE with this pie (a good thing, since yesterday, was our 19 year wedding anniversary and it never hurts nearly two decades in to realize you’ve still got some spark in the kitchen for those you love.)
Next, it’s just plain easy.
I love celebrations with family and friends. But I hate dishes that are too fussy and require too much prep.
This Peanut Butter (Powder) Pie is a crowd-pleaser, just by name alone. Being able to whip one up with just a few ingredients in no time at all is even more reason to celebrate.
Perhaps most importantly, it’s innovative.
I mean, you’d think there’s no way to improve on Peanut Butter Pie… but you’d be wrong. This version uses powdered peanut butter (like these super popular Powdered Peanut Butter Cookies.) It’s hard to imagine that the handy bottle of powdered peanut butter you’ve been sprinkling into your morning smoothies could easily become a crowd-pleasing dessert.
But it can. I promise.
So do something special and celebrate spring (summer or any time of year for that matter) with this Powdered Peanut Butter Pie.
Easy Powdered Peanut Butter Pie
- Graham cracker pie crust (GF if needed or preferred)
- 1 cup sugar*
- Pinch of salt
- 1/4 cup powdered peanut butter
- 2 1/2 tablespoons cornstarch or arrowroot
- 1 (12-ounce) can evaporated milk (about 1 1/4 cups)
- 3 large egg whites, room temperature
- Pinch of salt
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- Prepare Filling by combining sugar, Swerve, salt, powdered peanut butter and cornstarch in a small saucepan. Whisk in milk until smooth.
- Bring to a boil and cook until thickened. Pour into crust.
- Prepare Meringue by beating egg whites in clean, dry bowl until soft peaks form. Sprinkle in salt, cream of tartar and sugar. Beat until stiff peaks form.
- Spread Meringue over filling, sealing to edges.
- Bake at 350 degrees for 15 minutes or until lightly browned. Store in refrigerator.
*I very often make my desserts with half sugar & half Swerve. Listen to this episode of the podcast to learn more.
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