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Peanut butter pie with meringue, from MCL

 Hi Judy,

Judy, no recipes from MCL Cafeteria or it's offspring, MCL Restaurant and Bakery, are available. They are still a well-guarded secret so I had zero success looking for this recipe, or even a copycat or a "tastes-just-like" recipe. I posed your request to my associate, Gemini AI, and Gemini was also unable to locate a recipe, a copycat, or even a "tastes-just-like" comment. Gemini sent the below recipe, which it admits has no direct connection to MCL. Rather, it is based on recipes and descriptions of pies from similar cafeterias. There is always the possibility that MCL used a completely different recipe from anyone else, but with no other apparent option, Gemini's recipe might be worth the effort to try.

Phaed

Gemini's Peanut Butter Pie with Meringue

The Crust & Base:

1 pre-made pie crust

The Peanut Butter Custard Filling:

1 can evaporated milk
Whole milk (enough added to the evaporated milk to equal 2 ¾ cups total liquid)
¼ cup cornstarch
½ cup granulated sugar
½ tsp salt
4 large egg yolks (set the whites aside entirely for your meringue)
¼ cup creamy peanut butter
½ tsp vanilla extract

The Meringue Topping:

4 reserved egg whites
7 tbsp granulated sugar

Directions:

Step 1: Cook the Custard Filling

   1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
   2. Pour in the evaporated milk and whole milk blend, then whisk in the egg yolks until completely smooth.
   3. Place the pan over medium heat. Stir constantly to prevent any scorching on the bottom.
   4. Cook until the mixture becomes thick and pudding-like.
   5. Remove from the heat. Immediately stir in the peanut butter and vanilla extract until completely melted and smooth.
   6. Pour the hot custard into your prepared pie crust.

Step 2: Whip the Meringue

   1. In a clean, oil-free glass or metal bowl, beat the 4 egg whites until they start to thicken and form soft foam.
   2. Gradually add the 7 tablespoons of sugar, one tablespoon at a time, while continuing to beat on high speed.
   3. Whip until the meringue forms stiff, glossy peaks.
   4. Spread the meringue evenly over the hot pie filling, making sure to spread it all the way to the edges of the crust to seal it.

Step 3: Bake and Chill

   1. Bake at 350°F (175°C) for 10–12 minutes, keeping a close eye on it until the peaks of the meringue turn a beautiful golden brown.
   2. Let the pie cool to room temperature on a wire rack, then chill in the refrigerator for at least 3 hours before slicing.

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Gemini sent another rich peanut butter pie recipe with a chocolate cookie crust and a fluffy peanut butter and cream cheese filling:

Ingredients:

• Crust: 1 prepared 9-inch chocolate cookie or graham cracker crust
• Cream Cheese: 8 oz package, softened to room temperature
• Peanut Butter: 1 cup creamy peanut butter (like Jif; avoid natural drippy styles)
• Powdered Sugar: 1/2 to 3/4 cup (depending on how sweet you want the filling)
• Heavy Cream: 1 cup heavy whipping cream (cold)
• Vanilla Extract: 1 teaspoon
• Garnish: Chopped peanuts, mini chocolate chips, or shaved chocolate

Instructions

1. Whip the Cream: Pour the cold heavy cream into a chilled bowl. Beat with an electric mixer until stiff peaks form. Set aside.
2. Mix the Peanut Butter Base: In a separate large bowl, beat the softened cream cheese and creamy peanut butter together until completely smooth and creamy.
3. Add Sugar and Vanilla: Gradually beat in the powdered sugar and vanilla extract until well combined with the peanut butter mixture.
4. Combine: Gently fold the whipped cream into the peanut butter mixture using a spatula until light, fluffy, and uniform.
5. Fill and Chill: Spoon the filling smoothly into your prepared chocolate or graham cracker crust.
6. Garnish and Set: Top with chopped peanuts or chocolate shavings. Refrigerate the pie for at least 3 to 4 hours (or overnight) until fully set before slicing.