Peanut Butter Pie
Contributed by Diana

1/2 c. peanut butter (divided into 2 1/4 cup portions)
3/4 c. powdered sugar
2 1/2 c. milk
1/2 tsp. salt
2 tsp. vanilla (divided into 2 1 tsp. portions)
1/2 c. plus 6 tbs. sugar
3 eggs, separated and beaten
1/4 c. cornstarch
1/4 tsp. Cream of Tartar

Prepare & bake a 9" pie shell.

Combine 1/4 cup peanut butter and powdered sugar and blend to a fine
crumb/powder texture. Reserve about 2 tbs. of the mixture, and pour the
rest into the bottom of the prepared pie shell.

In a double boiler mix 1/4 cup peanut butter, milk, salt, 1 tsp. vanilla,
egg yolks, 1/2 cup sugar and corn starch. Cook until thick, stirring
constantly. Pour into pieshell over crumb/powder mix, and chill. Cover
pudding mixture with plastic wrap to prevent it drying out and forming a
hard film.

Beat egg whites with Cream of Tarter and 1 tsp. vanilla until soft peaks
form. Slowly add 6 tbs. sugar, beat until stiff. Spread completely over
cooled pie. Sprinkle reserved crumb/powder mixture on top of Meringue, bake
in 350 degree oven for 12-15 minutes, or until lightly browned.

NOTE: You may serve with whipped topping rather than meringue if you wish.

September 98 Recipes