A creamy egg custard filling is poured over a crumble of confectioners ' sugar and peanut butter that 's then crowned with a stiff and glossy meringue. This heavenly creation is slipped into the oven and baked until the meringue is golden.
INGREDIENTS (for 8 servings):
- 1 cup confectioners' sugar
- 1/2 cup peanut butter
- 2/3 cup white sugar
- 1/4 teaspoon salt
- 4 tablespoons cornstarch
- 2 cups scalded milk
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1/4 teaspoon vanilla extract
- 3 egg whites
- 1 (9 inch) pie crust, baked
- 1/2 cup white sugar
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
Combine the confectioners' sugar and the peanut butter blend until thoroughly combined and light. Spread 3/4 of this mixture across the bottom of the baked pie shell.
Combine cornstarch, 2/3 cup white sugar, salt and scalded milk. Mix well. Pour a small amount of the milk mixture over the egg yolks. Mix, then add the egg yolk mixture to the scaled milk mixture. In a saucepan over medium heat cook the egg yolk mixture until it thickens. Add the butter and the vanilla. Remove from the heat and allow to cool slightly then pour into the baked pie shell.
Beat egg whites into soft peaks add 1/2 cup of the white sugar and continue beating until glossy and stiff. Spread meringue over top of pie. Sprinkle with the remaining peanut butter and confectioners' sugar mixture
Bake at 350 degrees F (175 degrees C) until meringue is lightly browned. Allow pie to cool before serving.