Footsie's Easy Peanut Butter Pie
1 prepared pie crust shell (I like chocolate crumb)
1 small package cook 'n serve vanilla pudding
Peanut butter
Meringue
3 egg whites
1/4 cup granulated sugar
If using a cookie crumb crust, brush with beaten egg white and bake in 375
degree F oven for 5 minutes. This keeps the crust from getting soggy after
being filled. Cook pudding according to package directions, adding peanut
butter to taste. I use a heaping serving spoon. I guess it's about 1/2
cup, but I usually just taste it. Cook until pudding/peanut butter is
very thick, stirring constantly. Fill pie shell and top with meringue.
Meringue: Beat egg whites till stiff. Add 1/4 cup sugar, and beat until
sugar is dissolved. Spread on pie. Bake in 325 degree F oven about 15
minutes (just until meringue is browned).
*Chocolate pudding can also be used. A large package of pudding will fill
2 pies, increase peanut butter accordingly. Sugar-free pudding can also
be used for diabetics, but use a sugar substitute in the meringue.
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