Peanut Butter Pie (Recipe)

Ingredients

Peanut Butter Mixture:

3/4 cup sifted powdered sugar

1/2 cup crunchy peanut butter or smooth

1 9-inch pastry shell, baked

Filling:

1/4 cup cornstarch

1/2 cup sugar

1/4 teaspoon salt

2 cups milk, scalded

3 egg yolks

2 tablespoons butter or margarine

1/2 teaspoon vanilla

Meringue:

3 egg whites

3 tablespoons sugar

Steps 

1. Preheat the oven to 350°.  To make the peanut butter mixture.  In a medium bowl, cut the powdered sugar into the peanut butter until the mixture is well combined.  Crumble half of the mixture into bottom of the pastry shell.

2. To make the filling: Combine the cornstarch with the 1/2 cup sugar and the salt.  Gradually stir in the scalded milk.  In the top of the double boiler, beat the egg yolks until they are pale yellow.  Slowly stir in the scalded milk mixture.  Place the top of the double boiler over the bottom filled with boiling water.  Cook, stirring, about 5 minutes or until the mixture is thickened and bubbly.  Stir in the butter or margarine and vanilla.  Remove from the heat.  Wash the beaters.

3. To make the meringue: In a large mixing bowl, beat the egg white until foamy.  Gradually add the 3 tablespoons sugar, beating until stiff peaks from (tips stand straight).

4. Pour the hot filling over the peanut butter mixture in the pastry shell.

5. Spoon the meringue over the filling, first around the edges to seal the crust, then spreading toward the center to prevent shrinkage of the meringue during baking.

6. Crumble the reserved peanut butter mixture over the meringue.

7. Bake in the 350° oven about 15 minutes or until the meringue is lightly browned.  Place on a wire rack and allow to cool 1 hour, then refrigerate.

Tips:

If you don't own a double boiler, don't scald the milk.  In place of step 2: In a medium saucepan, combine the 1/2 cup sugar, cornstarch, and salt.  Gradually stir in the milk.  Cook and stir over medium-high heat until the mixture is thickened and bubbly.  Reduce the heat; cook and stir for 2 minutes more.  Remove the saucepan from the heat.  Beat the yolks lightly with a fork.  Gradually stir about 1 cup of the hot filling to the saucepan and bring to a gentle boil.  Cook and stir for 2 minutes more.  Remove the saucepan from the heat and stir in the butter or margarine and vanilla.