Ingredients
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1/4 cup creamy peanut butter
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1/3 cup confectioners' sugar
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1 baked and cooled 9 inch pie shell
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3/4 cup granulated sugar, divided
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1/4 cup cornstarch
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1 (12 ounce) can evaporated milk
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4 large eggs, yolks and whites seperated (cover whites and leave at room temperature until used)
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1 1/2 cups hot water
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1/4 cup butter or 1/4 cup margarine, at room temperature
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1 teaspoon vanilla
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1/4 teaspoon cream of tartar
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1/2 teaspoon salt
Instructions
- In a small bowl mix peanut butter and confectioners' sugar with fork until crumbly but well combined.
- Sprinkle over bottom of pie shell.
- Mix 1/2 cup granulated sugar, the cornstarch and salt in a medium size heavy (not aluminum) saucepan.
- Using a whisk, stir in milk and egg yolks until blended.
- Place over medium heat and gradually whisk in the hot water.
- Stirring constantly, bring to a boil and boil 2 minutes until mixture is very thick.
- Remove from heat; add butter and vanilla and beat until smooth.
- Pour over peanut butter mixture in pie shell.
- Cover surface with plastic wrap (to keep skin from forming) and refrigerate 2 hours or until completely cool.
- Heat oven to 425 degrees.
- Beat eggs whites and cream of tartar in a large bowl with electric mixer until soft peaks form when beaters are lifted.
- Beat in remaining sugar 1 Tbls.
- at a time until whites are thick and glossy.
- Spread meringue over pie filling with spatula, making sure it touches the crust all around the edge.
- Bake 5 to 7 minutes until the meringue is lightly browned.
- Place on rack; cool to room temperature (to keep meringue from shrinking) before serving.