Shelly's Recipe

PEANUT BUTTER CREAM PIE WITH CRUMB-TOPPED MERINGUE

Category: Pies - Cream and Custard

3/4 cup confectioners sugar
1/2 cup smooth peanut butter
2/3 cup plus 4 tbsp sugar, divided usage
3 cup milk, divided usage
3 eggs, separated
6 tbsp cornstarch, divided usage
3 tbsp flour
1/4 tsp salt
2 tbsp butter
2 tsp vanilla, divided usage
1 baked 9-inch pie shell
1/4 tsp cream of tartar

Beat together the confectioners sugar and peanut butter until the mixture is crumbly; set aside.

In a large, heavy saucepan, combine 2/3 cup sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom. Do not let boil.

Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tbsp cornstarch, flour and salt. Stir to make a paste. Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth. Pour in some of the hot milk mixture, stirring to combine.

Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center. Add the butter and 1 tsp vanilla. Remove from heat and let custard cool. Preheat oven to 350 degrees.

Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the baked and cooled pastry shell. Pour the cooled custard mixture over the top. In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 tsp vanilla. Beat until stiff peaks form. Gradually, while beating, add the 4 tbsp sugar and remaining 3 tbsp cornstarch. Continue beating until whites are very thick and glossy.

Spread on top of pie; sprinkle the remaining peanut butter mixture on top. Bake for 10 to 15 minutes, watching carefully, or until the meringue is golden brown. Cool. Makes 8 servings.