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Peanut Butter Pie with Marshmallow Meringue


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.