• Crust
  • 400g graham crackers
  • 250g unsalted butter (melted)
  • ½ cup crushed peanuts
  • Peanut Butter Layer
  • 250g cream cheese (room temp)
  • ½ peanut butter (crunchy or smooth)
  • 1 tbsp yogurt
  • 1/3 cup sweetened condensed milk
  • Blueberry Layer
  • 500g frozen or fresh blueberries
  • 2 tbsp fresh lemon juice
  • 1/3 cup sugar
  • 2 tbsp corn starch/flour
  • 3 tbsp water
  • Meringue layer
  • 200g pasteurized eggs whites
  • 200g sugar
  • 1 tsp vanilla


  1. Crust
  2. To make the crust add the graham crackers and crushed peanuts into a food processor and crush until fine crumbs. Add melted butter and pulse 4 times.
  3. Add crumb mixture to a 10” pie tin that’s at least 2 inches in height. Use the back of a tablespoon to press the crumb mixture on the side of the pie tin and then the bottom. Make sure it’s nice and firm. Chill for 40 minutes.
  4. Peanut Butter Layer
  5. Add all ingredients to a large mixing bowl and mix until smooth. Add to the pie crust. Use the back of an offset spatula to spread around evenly.
  6. Blueberry Layer
  7. Add blueberries, sugar and lemon juice to a large microwave safe bowl. Cover with plastic wrap and poke some holes in the plastic. Microwave for 5 minutes.
  8. While that’s microwaving add corn starch and water to a small mixing bowl and mix until well combined. Add to blueberries and mix in well.
  9. Microwave for 2 minutes. Or until thickened.
  10. Add on top of peanut butter layer and chill for 3 hours.
  11. To make meringue add egg whites to the bowl of a stand mixer. You can make this with a hand mixer too. Get the egg whites nice and frothy to soft peaks.
  12. Slowly add the sugar. Once it’s all in there add vanilla and continue whipping for 7 minutes or until thick and glossy.
  13. Fit the end of a piping bag with a large open star tip and frost meringue on top of the chilled pie. Use a kitchen torch to toast meringue.