A sugary peanut butter crumble is spooned into the bottom of a prepared pie shell, and a simple cooked egg custard is poured on top. A glossy meringue is spread over the filling, more peanut butter crumble is sprinkled over that, and this luscious pie is
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie shell, baked
- 1 cup confectioners' sugar
- 1/2 cup peanut butter
- 2 cups milk
- 2/3 cup white sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 tablespoons cornstarch
- 3 eggs, separated
- 1/2 teaspoon cream of tartar
- 6 tablespoons white sugar
PREPARATION:
Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
Bake at 325 degrees F (165 degrees C) for 30 minutes.