Texas State Fair Peanut Butter Cream Delight
This luscious, award-winning Peanut Butter Cream Pie, originally created by 'Master Chef Guillome Henri Gaston Siber' (also known affectionately as Bill Sybert), brings together a light and creamy peanut butter filling with a delightful meringue topping. The recipe has been passed down through generations and was first shared by Mae Murrell of Houston, Texas, contributing to its rich history and charm. Perfect for family gatherings, picnics, or just because, this pie strikes a beautiful balance between rich peanut butter flavor and airy sweetness, making it an irresistible dessert that everyone will love. Enjoy this nostalgic classic warm from the oven or chill for a refreshing treat on a hot day.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Pie shell
1 (Baked and cooled)
Creamy peanut butter
1/2 cup (Smooth, for mixing)
Powdered sugar
1 cup (For mixing and sprinkling)
Cornstarch
1/4 cup (For thickening the filling)
Sugar
2/3 cup (For the filling)
Salt
1/4 teaspoon (For seasoning)
Milk
2 cups (Scalded (brought just to a boil))
Eggs
3 (Separated into yolks and whites)
Butter or margarine
2 tablespoons (For mixing into the filling)
Vanilla extract
1/4 teaspoon (For flavoring)
Sugar (for meringue)
6 tablespoons (For beating into egg whites)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Texas State Fair Peanut Butter Cream Delight?
It is a luscious, award-winning peanut butter cream pie featuring a light and creamy filling with a delightful meringue topping, originally associated with the Texas State Fair.
Who is the original creator of this recipe?
The recipe was created by Master Chef Guillome Henri Gaston Siber, who was affectionately known as Bill Sybert.
Who first shared this recipe in Texas?
The recipe was first shared by Mae Murrell of Houston, Texas, contributing to its rich history.
What kind of crust is used for this pie?
The recipe uses one pie shell that has been baked and cooled.
What type of peanut butter should I use?
The recipe specifically calls for 1/2 cup of creamy peanut butter, prepared smooth for mixing.
How is the milk prepared for the filling?
Two cups of milk should be scalded, which means bringing it just to a boil, before being used in the filling.
How many eggs are required?
The recipe requires 3 eggs, which must be separated into yolks and whites.
What is used to thicken the peanut butter filling?
1/4 cup of cornstarch is used as the thickening agent for the filling.
How much sugar is needed for the main filling?
The filling requires 2/3 cup of regular sugar, plus 1 cup of powdered sugar for mixing and sprinkling.
What is the topping for this pie?
The pie is finished with a meringue topping made from beaten egg whites and sugar.
How much sugar is used in the meringue?
You will need 6 tablespoons of sugar to beat into the egg whites for the meringue.
Is butter or margarine used in this recipe?
Yes, 2 tablespoons of butter or margarine are mixed into the filling.
What flavoring is added to the filling?
1/4 teaspoon of vanilla extract is added to provide flavoring to the cream filling.
Should the pie be served warm or cold?
The pie can be enjoyed warm from the oven or chilled for a refreshing treat on a hot day.
Is this an award-winning recipe?
Yes, it is described as an award-winning Peanut Butter Cream Pie with a rich history.
How many total ingredients are in this recipe?
There are 11 total ingredients required to make this dessert.
Is there salt in the recipe?
Yes, 1/4 teaspoon of salt is included for seasoning the filling.
Is this recipe considered a Texas specialty?
Yes, it is tagged as a Texas dessert and is linked to the Texas State Fair.
What is the texture of the filling?
The filling is described as light and creamy, striking a balance between richness and sweetness.
Can this pie be served at a picnic?
Yes, it is described as being perfect for family gatherings, picnics, or as a nostalgic treat.
What is the role of the powdered sugar?
The powdered sugar is used both for mixing into the recipe and for sprinkling.
How do you prepare the egg whites?
The egg whites are separated from the yolks and beaten with 6 tablespoons of sugar to create a meringue.
What are the key flavor profiles of this pie?
The pie features rich peanut butter flavor combined with airy sweetness from the meringue.
Is this a homemade recipe?
Yes, it is tagged as a homemade pie and a family recipe passed down through generations.
Is the recipe easy to transport for events?
While it is suggested for picnics and gatherings, the meringue topping may require careful handling during transport.
Does the recipe use granulated sugar?
Yes, it uses both 2/3 cup of regular sugar for the filling and 6 tablespoons for the meringue.
What makes this dessert 'nostalgic'?
Its status as a generational family recipe and its association with classic State Fair traditions give it a nostalgic charm.
What is the preparation for the pie shell?
The pie shell must be pre-baked and completely cooled before the filling is added.
Is this a good dessert for summer?
Yes, it is specifically tagged as a 'summer treat' and is recommended to be served chilled.
What is the full name of the creator Bill Sybert?
His full professional name was Master Chef Guillome Henri Gaston Siber.