Peanut Butter Cream Pie
- 3/4 cup confectioners' sugar
- 1/2 cup smooth peanut butter
- 1 cup granulated sugar, divided
- 3 cups milk, divided
- 3 eggs, separated
- 6 tablespoons cornstarch, divided
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 teaspoons vanilla extract, divided
- 1 pie shell, baked
- 1/4 teaspoon cream of tartar
- Beat together the confectioners' sugar and peanut butter until the mixture
is crumbly; set aside.
- In a large, heavy saucepan, combine 2/3 cup sugar and 2 cups milk; heat
to scalding or until bubbles start to form on the bottom. Do not let it boil.
- Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons
cornstarch, flour and salt. Stir to make a paste.
- Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth.
- Pour in some of the hot milk mixture, stirring to combine.
- Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat,
stirring constantly, until the mixture bubbles up in the center.
- Add the butter and 1 teaspoon vanilla extract. Remove from heat and let
- Heat oven to 350 degrees F.
- Sprinkle 2/3 of the crumbly peanut butter mixture into the bottom of the
baked (and cooled) pastry shell. Pour the cooled custard mixture over the top.
- In a large mixer bowl, beat the egg whites, cream of tartar and remaining
1 teaspoon vanilla extract until stiff peaks form.
- Gradually, while beating, add the remaining 4 tablespoons sugar and remaining
3 tablespoons cornstarch. Continue beating until whites are very think and glossy.
Spread on top of pie. Sprinkle the remaining peanut butter mixture on top.
- Bake for 12 to 15 minutes; watching carefully, or until the meringue is
golden brown; cool.
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