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Peanut Butter Cream Pie With Crumb Topped Meringue Recipe

by CookEatShare Cookbook

Ingredients

3/4 c. confectioners' sugar 1/2 c. smooth peanut butter 2/3 c. plus 4 tbsp. granulated sugar, divided usage 3 c. lowfat milk, divided usage 3 Large eggs, separated 6 tbsp. cornstarch, divided usage

3 tbsp. flour 1/4 teaspoon salt 2 tbsp. butter 2 teaspoon vanilla, divided usage 1 baked 9-inch pie shell 1/4 teaspoon cream of tartar

Directions

1. Beat together the confectioners' sugar and peanut butter till the mix is crumbly; set aside.
2. In a large, heavy saucepan, combine 2/3 c. granulated sugar and 2 c. lowfat milk; heat to scalding or possibly till bubbles start to create on the bottom. Don't let boil.
3. 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 c. cool lowfat milk, whisking till the mix is smooth. Pour in some of the warm lowfat milk mix, stirring to combine.
4. Add in mix in bowl to the lowfat milk in the saucepan. Cook over medium-low heat, stirring constantly, till the mix bubbles up in the center. Add in the butter and 1 tsp. vanilla. Remove from heat and let custard cold. Preheat oven to 350 degrees.
5. Sprinkle 2/3 of the crumbly peanut butter mix in the bottom of the baked and cooled pastry shell. Pour the cooled custard mix over the top. In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 tsp. vanilla. Beat till stiff peaks form. Gradually, while beating, add in the 4 Tbsp. granulated sugar and remaining 3 Tbsp. cornstarch. Continue beating till whites are very thick and glossy.
6. Spread on top of pie; sprinkle the remaining peanut butter mix on top. Bake for 10 to 15 min, watching carefully, or possibly till the meringue is golden. Cold. Makes 8 servings.

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