Peanut Butter Pie

by Cindy

Well it's Thanksgiving week and there is a lot of preparation going on to get ready for the big day.  I started setting my tables tonight and will be busy getting things set up the next few days.  This week is nut week and I'm featuring a recipe that my friend Leah gave me to make.  She love, love, loves this pie.  I made it for her and had to agree it is really good.  It's not like any other peanut butter pie I have ever eaten.  It has a bottom layer of a peanut butter mixture and then is topped with a custard layer. I loved the custard layer so much that I will probably use just that layer for my next custard pie or coconut cream pie.   Meringue is put on top of that sprinkled with a little peanut butter crumble.  If you're tired of the same old peanut butter pie and want to be creative, try this recipe.  It's delish!!

1 baked pie shell

2/3 cup creamy peanut butter

1 cup powdered sugar

Filling

2/3 cup sugar

1/4 cup cornstarch

1/4 t salt

2 cups milk

3 egg yolks, beaten

2 T butter

1 t vanilla

Meringue

3 egg whites

6 T sugar

1/8 t cream of tartar

Combine the peanut butter and powdered sugar and blend well.  Spread all but 3 T over the bottom of the baked pie shell.  Save the remaining peanut butter mixture for the topping. 

In medium saucepan, blend sugar, cornstarch, and salt.  Add egg yolks and milk.  Cook over medium heat, stirring constantly until it thickens and then remove from heat and add the butter and vanilla.  Pour this over the peanut butter mixture. 

 Beat egg whites and cream of tartar until stiff but not dry. Gradually add sugar.  Spread over pie making sure to bring it all the way over to touch the crust.  Sprinkle remaining peanut butter mixture over meringue.  Bake in 325 degree oven until meringue is lightly browned  about 12-16 minutes.   Chill or serve at room temperature.  Store leftovers in refrigerator.