Peanut Butter Pie

Combine the crunchy peanut butter and confectioners' sugar; blend well. Spread all but 3 tablespoons over the bottom of the baked pie shell. Save remaining peanut butter mixture for topping.
In a medium saucepan, blend the granulated sugar, cornstarch, and salt. Slowly stir in scalded milk then place over medium heat. Cook, stirring constantly, until smooth and hot. Quickly stir about 1/3 of the hot mixture into the beaten egg yolks. Add the egg yolk mixture back to the pan, along with the butter. Continue cooking and stirring until thickened. Remove from heat and stir in vanilla. Pour over peanut butter mixture.

Meringue:

• 3 egg whites
• 3 tablespoons granulated sugar
• 1/8 teaspoon cream of tartar

Beat egg whites, sugar, and cream of tartar until stiff but not dry. Spread over filling. Sprinkle remaining peanut butter mixture over meringue. Place in 325° oven until meringue is lightly browned, about 12 to 16 minutes. Chill the peanut butter pie, or serve at room temperature. Store leftovers in the refrigerator.
Serves 8.

More Peanut Butter Desserts
Peanut Butter Pie with Cream Cheese
Peanut Butter Silk Pie
Peanut Butter Cream Pie
Peanut Butter Bars
Peanut Butter Squares
Peanut Butter Fingers
Peanut Butter Chocolate Chip Cake Recipe
Peanut Butter Crispy Treats
Microwave Peanut Butter Cups
Peanut Butter Cookies

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