Rosalyn Carter's Peanut Butter Pie

First Lady Rosalynn Carter and President Jimmy Carter have lunch on the White House patio, August 4, 1977.

This recipe was published in the Fort Worth Star in 1977 when Jimmy Carter was President.

Ingredients:

• One baked 9-Inch Pie Shell (See directions below on how to blind-bake pie crust) And, for my Crisco Pie Crust Recipe, go here,, or use a store-bought crust.

  
  

  Bottom Layer:

• 1 Cup Powdered Sugar

• 1 1/2 Cups Smooth Peanut Butter

  
  

  Filling:

• 1/2 Cup Sugar

• 1/4 Cup Cornstarch

• 2 Cups Milk

• 3 Egg Yolks

• 2 Tablespoons Butter

• 1 Teaspoon Vanilla

  
  

  Meringue:

• 3 Egg Whites

• 4 Teaspoons Sugar

Directions:

1. Make or buy a 9-inch pie crust. Bake it. (See below for instructions on how to blind-bake the pie crust.)

2. Mix peanut butter and confectioner sugar. Place at the bottom of the baked pie shell, but reserve 1/3 cup for garnish.

3. Prepare filling:

Mix dry ingredients. Next, Add milk and egg yolks. Cook over low heat, stirring constantly until thick. Add butter and vanilla. Set aside.

4. Prepare meringue by whipping egg whites and adding sugar gradually.

5. Pour filling on top of the bottom peanut butter layer.

6. Top with meringue. Sprinkle the reserved peanut butter mixture on top of the meringue.

7. Bake at 325 degrees until Meringue peaks are light brown -about l0 minutes.

8. Chill the pie for a few hours before serving.

How to Blind Bake Pie Crust

1. Heat the oven. Set your oven to 425 degrees.

2. Roll out the crust. Using a rolling pin, roll out the crust and transfer it to your pie plate. Trim the edges and crimp as desired. OR, unwrap the store-bought crust.

3. Line the pie and fill with weights. Go with either parchment paper or aluminum foil to line the pie, making sure it’s snug against the bottom and sides. Pour the pie weights in; they should fully cover the bottom. Using your hands, press them against the sides as well.

1. Bake the crust. Place the pie on a baking sheet and bake until the edges just start to turn golden brown.

2. Remove the weights. Take the pie out of the oven, and carefully remove the weights by grasping the corners of the parchment or foil. Note that the bottom will still look wet and uncooked at this point.

3. Finish baking the crust. Return the uncovered pie crust to the oven and bake until the bottom looks dry.