Peanut Butter Pie filling
  • 5 large egg whites
  • ¼ tsp salt
  • ½ cup white sugar
  • 3 tbsp smooth peanut butter
  • Sliced pecans for decorations
  1. Prepare the pie dough as described in the recipe, and put in the freezer.
  2. Preheat oven to 200°C (400°F).
  3. Take the dough out of the fridge, and leave the pie dough in room temp for a few minutes before rolling.
  4. Roll out one piece of the dough into a large circle on a lightly floured surface, about ⅛ - ¼ inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn't stick to the surface. Transfer to a 9 inch pie pan. Trim excess dough, leaving a 1 inch overhang.
  5. Put pie in the freezer for 15 minutes.
  6. To make the filling, place egg whites and salt in a large bowl and whisk together with a hand mixer. When white pikes start to form, add in the sugar gradually, and keep whisking till you get a firm meringue.
  7. Lower whisking speed and add in the peanut butter keep whisking till fully corporate.
  8. Remove the pie crust from the freezer and fill with meringue.
  9. You can decorate with pecans in the center of each pie, and brush the edges it with coconut cream and sprinkle with sugar.
  10. Place the pie in the oven, on a large baking pan. Bake for 15 minutes at 200°C (400°F), then lower the temperature to 175°C (350°F). Bake until the edges are golden brown and filling firm and steady, about an additional 35-45 minutes.
  11. Let cool completely before serving.
Recipe by Neta Cooks at