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+ servings

Two-toned Cream Pie

Can't decide if you want a slice of chocolate or peanut butter cream pie? Have both by serving yourself a slice of Two-toned Cream Pie.
Servings 8


  • 1 deep dish baked pie shell
  • 3/4 cup sugar
  • 1/2 cup corn starch
  • 1/4 tsp salt
  • 3 cup milk
  • 3 Nature's Yoke egg yolks, beaten
  • 2 tbsp butter
  • 1 tsp vanilla
  • 2 tbsp peanut butter
  • 3 tbsp cocoa powder mixed with a little hot water


  • 3 Nature's Yoke egg whites
  • 1/4 tsp cream of tartar
  • 5 tbsp sugar
  • 1/2 tsp vanilla


  • Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk and cook until thickened.
  • Remove from heat and continue stirring while adding the egg yolks. Return to heat and cook 2 minutes more.
  • Add butter and vanilla.
  • Pour hot custard into a bowl; cover and chill well.
  • Divide custard mixture into two bowls. Add peanut butter to one part and cocoa powder mix to the other. Whip each mixture until creamy.
  • Put peanut butter cream in the bottom of the pie shell and top with the chocolate mix.
  • Beat egg whites until stiff adding cream of tartar, sugar and vanilla to make meringue. Spread meringue on top of pie.
  • Bake in preheated oven at 350 degrees F. about 12 minutes or until meringue begins to brown.
  • Chill well before serving!