Best 7 Old Steak House Peanut Butter Meringue Pie Recipes

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Indulge in a nostalgic culinary journey with the Old Steak House Peanut Butter Meringue Pie, a classic dessert that has tantalized taste buds for generations. This delectable pie features a creamy peanut butter filling nestled in a flaky, buttery crust, topped with a billowy meringue that adds a touch of ethereal delight. Embark on a delightful baking adventure with our curated collection of recipes that guide you through every step of creating this iconic dessert. Discover the secrets to achieving the perfect balance of flavors and textures, from the velvety peanut butter filling to the golden-brown meringue topping. Whether you're a seasoned baker or just starting your culinary exploration, our recipes cater to all skill levels, ensuring a successful and satisfying baking experience. Dive into the world of classic desserts with the Old Steak House Peanut Butter Meringue Pie, a timeless treat that will leave you and your loved ones craving for more.

Here are our top 7 tried and tested recipes!

PEANUT BUTTER MERINGUE PIE



Peanut Butter Meringue Pie image

My four sons clamor for the peanut butter pie. My mom found the recipe from a farmwife magazine in the 1960s, and now I'm teaching our sons' wives to make it. -Judy Hernke, Mundelein, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 15

Pastry for single-crust pie (9 inches)
3/4 cup confectioners' sugar
1/2 cup creamy peanut butter
2/3 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
Dash salt
3 cups 2% milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
MERINGUE:
3 egg whites
Dash cream of tartar
1/4 cup sugar

Steps:

  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., Meanwhile, in a small bowl, beat confectioners' sugar and peanut butter until crumbly, about 2 minutes. Set aside., In a large heavy saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter and vanilla., Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture., Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts :

THE BEST LEMON MERINGUE PIE



The Best Lemon Meringue Pie image

It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well - we found that this combination creates a crust that is both tender and flaky.

Provided by Food Network Kitchen

Categories     dessert

Time 9h

Yield 8 to 10 servings

Number Of Ingredients 18

1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 tablespoons cold vegetable shortening
1 teaspoon sugar
1/2 teaspoon fine salt
1/2 teaspoon apple cider vinegar
6 tablespoons very cold unsalted butter, cut into small pieces
3 to 6 tablespoons ice water
1 cup sugar
5 tablespoons cornstarch
1/2 teaspoon fine salt
1/2 cup fresh lemon juice plus 2 teaspoons gently packed lemon zest
4 large egg yolks
3 tablespoons unsalted butter, cut into small pieces
5 large egg whites
3/4 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt
1/2 teaspoon pure vanilla extract

Steps:

  • For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
  • On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
  • Preheat the oven to 375 degrees F.
  • Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
  • For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
  • For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
  • Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.

PEANUT BUTTER MERINGUE PIE



Peanut Butter Meringue Pie image

This has been passed down in my family. My grandma made it for us when we were children.

Provided by Ginger Darragh

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 30m

Yield 8

Number Of Ingredients 10

1 (9 inch) baked pie crust
2 cups confectioners' sugar
1 cup peanut butter
⅓ cup water
1 tablespoon cornstarch
1 tablespoon white sugar
4 egg whites, room temperature
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat confectioners' sugar and peanut butter together in a bowl with an electric mixer until smooth. Spread peanut butter mixture into prepared pie crust as evenly as possible.
  • Whisk water, cornstarch, and 1 tablespoon white sugar together in a saucepan; bring to a boil for 15 seconds, stirring constantly. Remove saucepan from heat and cover with a lid.
  • Beat egg whites in a glass or metal bowl until soft peaks form. Lift the beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  • Beat cream of tartar and vanilla into egg whites. Gradually add 1/2 cup white sugar, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: the egg whites will form sharp peaks.
  • Beat cornstarch mixture into egg white mixture on lowest speed, 1 tablespoon at a time. Increase speed to medium and beat egg whites for 10 seconds to form meringue. Spread meringue over peanut butter mixture to the edges of the pie crust.
  • Bake in the preheated oven until meringue peaks are golden, 10 to 15 minutes.

Nutrition Facts : Calories 492.6 calories, Carbohydrate 63 g, Fat 23.8 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 5.3 g, Sodium 293.4 mg, Sugar 47.9 g

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  • To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  • Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

CLASSIC LEMON MERINGUE PIE



Classic Lemon Meringue Pie image

This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 20

1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 to 3 tablespoons cold water
FILLING:
1-1/4 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons grated lemon zest
1/3 cup lemon juice
MERINGUE:
1/2 cup sugar, divided
1 tablespoon cornstarch
1/2 cup cold water
4 large egg whites
3/4 teaspoon vanilla extract

Steps:

  • In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 444 calories, Fat 17g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 282mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

ULTIMATE LEMON MERINGUE PIE



Ultimate lemon meringue pie image

You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good

Provided by Angela Nilsen

Categories     Buffet, Dessert, Dinner, Treat

Time 3h15m

Number Of Ingredients 14

175g plain flour
100g cold butter, cut in small pieces
1 tbsp icing sugar
1 egg yolk
2 level tbsp cornflour
100g golden caster sugar
2 large lemons, zested
125ml fresh lemon juice (from 2-3 lemons)
1 small orange, juiced
85g butter, cut into pieces
3 egg yolks and 1 whole egg
4 egg whites, room temperature
200g golden caster sugar
2 tsp cornflour

Steps:

  • For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind - make sure the mix is not overworked.
  • Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
  • Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.
  • While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
  • Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.
  • Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
  • Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
  • Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.

Nutrition Facts : Calories 480 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

PEANUT BUTTER MERINGUE PIE



Peanut Butter Meringue Pie image

My aunt has made this pie each holiday for as long as I can remember. It's rich and has a taste that will leave you wanting more and more. After you get the pie crust baked, you can have it chilling in about 15 minutes. Try it! You won't regret it! Prep time does not include baking time for crust.

Provided by KayKayPuff

Categories     Pie

Time 35m

Yield 1 9-inch deep dish pie

Number Of Ingredients 11

1 pie crust, frozen pet ritz deep dish, baked
1 cup powdered sugar
1/2 cup creamy peanut butter
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt (can be omitted)
2 cups milk
3 large eggs, seperated
2 tablespoons margarine
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar

Steps:

  • Combine powdered sugar and peanut butter;
  • Mix until mixture resembles coarse meal.
  • Spread most of the mixture (3/4 of it) in the baked pastry shell along the bottom and sides of shell.
  • Set remainder aside.
  • Mix sugar, cornstarch and salt in large saucepan
  • Combine with cold milk and margarine.
  • Cook over medium heat until mixture is hot.
  • Lightly beat egg yolks.
  • Mix some of the hot mixture in to the egg yolks to temper them, then add egg yolk mixture to mixture on the stove.
  • Continue to cook over medium heat until mixture thickens.
  • Remove from heat immediately.
  • Stir vanilla into hot mixture and pour pudding over peanut butter mixture in baked pie crust.
  • Beat egg whites and cream of tarter with mixer until soft peaks form; sweeten with 1 teaspoon sugar and beat until stiff. Spread over filling. Sprinkle your reserved peanut butter mixture over meringue.
  • Bake at 325 F for 20 minutes.
  • Cool before serving. (Best if cooled at least 4 hours in fridge).

Nutrition Facts : Calories 3516.9, Fat 180.4, SaturatedFat 47.9, Cholesterol 702.8, Sodium 2828.3, Carbohydrate 414.2, Fiber 14.6, Sugar 264.4, Protein 78.6

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pie.
  • Don't overbeat the egg whites. Overbeaten egg whites will make the meringue tough.
  • Bake the pie until the meringue is golden brown. This will ensure that the meringue is cooked through.
  • Let the pie cool completely before serving. This will allow the meringue to set properly.
  • Serve the pie with your favorite toppings. Some popular toppings include whipped cream, ice cream, and fruit.

Conclusion:

Old Steak House Peanut Butter Meringue Pie is a classic dessert that is sure to please everyone at your table. With its creamy peanut butter filling, fluffy meringue topping, and buttery crust, this pie is a true showstopper. Follow these tips and you'll be able to make this delicious pie at home in no time.

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