Cook Time: 20 minutes
Ingredients:
- 1 cup powdered sugar
- 1 baked pie crust, 9-inch
- 2/3 cup sugar
- 2 cups milk, scalded
- 3 egg whites, room temperature
- 1/2 cup creamy peanut butter
- 1/4 cup cornstarch
- 3 egg yolks, beaten
- 2 tablespoons butter or margarine
- 1/4 teaspoon vanilla
Preparation:
Combine powdered sugar and peanut butter; mix with a fork until mixture resembles coarse meal. Spread half the mixture in a pastry shell; set remaining mixture aside. Combine remaining ingredients, except egg whites, in a saucepan. Cook over medium heat until thickened, stirring constantly. Spoon filling over the peanut butter layer in pastry shell. Beat egg whites until stiff; spread over filling. Sprinkle remaining peanut butter filling over meringue. Bake at 325 degrees for 20 minutes or until meringue is firm and lightly browned. Let cool before serving.
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