Ingredients
| 3 eggs |
| 3/4 cup sifted powdered sugar |
| 1/2 cup cornstarch |
| 1/2 teaspoon salt |
| 2-1/2 cups milk |
| 1/2 cup peanut butter |
| 1-1/2 teaspoons vanilla |
| 1/4 teaspoon cream of tartar |
| 6 tablespoons granulated sugar |
| 1 baked 9-inch piecrust |
Preparation
| 1. Separate the egg yolks from egg whites. Place whites in a large mixing bowl and allow them to stand at room temperature for 30 minutes. Place yolks in a small mixing bowl; set aside. |
| 2. For filling: In a medium saucepan, stir together powdered sugar, cornstarch, and salt. Gradually stir in milk and peanut butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. |
| 3. Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot mixture into egg yolks. Pour egg yolk mixture back into filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. |
| 4. Remove from heat. Stir in 1 teaspoon of the vanilla. Keep the filling warm while preparing the meringue. |
| 5. For meringue*: Add the remaining 1/2 teaspoon vanilla and the cream of tartar to the egg whites. Beat with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl). Add the granulated sugar 1 tablespoon at a time, beating on high speed for about 4 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. |
| 6. Pour warm filling into piecrust. Immediately spread meringue over warm pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a 350 degree F oven for 15 minutes. Cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings. |
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