Ingredients
Pie Crust
- 2 c rolled oats
- 1/2 c sliced almonds
- 1 stick margarine, softened
- 1/4 c light brown sugar
Pie Filling
- 8 oz cream cheese
- 2 c powdered sugar
- 8 oz Cool Whip
- 12 oz peanut butter
- 2 tsp. vanilla extract
Marshmallow Meringue
- 3 large egg whites, at room temperature
- 3 tbsp. sugar
- 1 c marshmallow creme
Instructions
- Preheat oven to 375. In a large bowl, combine the ingredients for the pie crust until well mixed. Using your hands, press the oat mixture into a glass pie dish, forming an even pie crust around the sides and on the bottom. Bake for 10 minutes and remove to cool.
- Whip cream cheese for 10 minutes. Add powdered sugar and whip another 10 minutes. Stir in whipped topping, peanut butter, and vanilla. Beat 5 minutes. Pour mixture into pie crust. Freeze at least 2 hours.
- When you're almost ready to serve the pie, make the marshmallow meringue. In a large bowl, beat the egg whites with an electric mixer until they hold soft peaks. Gradually add the sugar, 1 tbsp. at a time, beating well after each addition. When the whites are thick and glossy but not dry, add the marshmallow creme and blend on low speed. Fold with a spatula if necessary.
- Using a rubber spatula, spread the meringue evenly over the pie, mounding it slightly in the center. Place pie in freezer for about 5 minutes.
- Just before serving, preheat the broiler. Set the pie on a baking sheet and place under the broiler. Don't leave the oven, the meringue will take a very short time to brown. Serve at once.