Peanut Butter Pie

Peanut Butter Pie

INGREDIENTS:
1 cup confectioners' sugar
1/2 cup crunchy peanut butter
1 pie shell, 9-inch, baked

Filling:
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk, scalded
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla

PREPARATION:
Combine peanut butter and confectioners' sugar; blend well. Spread all but 3 tablespoons over the bottom of the baked pie shell. Save remaining peanut butter mixture for topping.In a medium saucepan, blend sugar, cornstarch, and salt.

Slowly stir in scalded milk then place over medium heat. Cook, stirring constantly, until smooth. Quickly stir about 1/3 of the hot mixture into the beaten egg yolks. Add the egg yolk mixture back to the pan, along with the butter. Continue cooking and stirring until thickened. Remove from heat and stir in vanilla. Pour over peanut butter mixture.

Meringue:
3 egg whites
3 tablespoons sugar
1/8 teaspoon cream of tartar

Beat egg whites, sugar, and cream of tartar until stiff but not dry. Spread over filling. Sprinkle remaining peanut butter mixture over meringue. Place in 300° oven until meringue is lightly browned. Chill the peanut butter pie, or serve at room temperature. Store leftovers in the refrigerator.Serves 8.