Peanut Butter Pie

Directions

• Step 1

  Separate the egg yolks from egg whites. Place whites in a large mixing bowl and allow them to stand at room temperature for 30 minutes. Place yolks in a small mixing bowl; set aside.

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For Filling:

• Step 1

  In a medium saucepan, stir together powdered sugar, cornstarch, and salt. Gradually stir in milk and peanut butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

• Step 1

  Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot mixture into egg yolks. Pour egg yolk mixture back into filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more.

• Step 1

  Remove from heat. Stir in 1 teaspoon of the vanilla. Keep the filling warm while preparing the meringue.

For Meringue*:

• Step 1

  Add the remaining 1/2 teaspoon vanilla and the cream of tartar to the egg whites. Beat with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl). Add the granulated sugar 1 tablespoon at a time, beating on high speed for about 4 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.

• Step 1

  Pour warm filling into piecrust. Immediately spread meringue over warm pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a 350 degree F oven for 15 minutes. Cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.