Peanut Butter Custard Pie
(10-inch) deep dish pie crust, baked and cooled
3 large egg yolks
3 cups milk
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 tablespoons butter or margarine
1/2 cup creamy peanut butter
1 1/4 teaspoons vanilla extract
While crust is cooling, make filling.
In a 2-quart saucepan, mix egg yolks, milk, sugar, cornstarch and salt. Add
margarine. Cook over medium low heat, stirring frequently until mixture boils
and thickens, about 15 minutes. Boil 1 minute. Remove from heat; stir in peanut
butter and vanilla extract.
Pour filling into cooled pie crust. Cover and refrigerate pie until set, at
least four hours.
Cover pie surface with meringue or, just before serving, with 8 ounces of thawed
3 large egg whites
1/3 cup granulated sugar
1/4 teaspoon cream of tartar
Beat egg whites until stiff. Gradually add sugar and cream of tartar and beat
until glossy. Spread on pie surface sealing to crust. Place in a 375 degrees F
oven and toast to a golden brown. Cool to room temperature.
Serves 8 to 10.