*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies                             Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           Powdered sugar
      1/2  cup           Smooth peanut butter
    1      cup           Sugar -- divided
    3      cups          Milk -- divided
    3                    Eggs -- separated
    6      tablespoons   Cornstarch -- divided
    3      tablespoons   Flour
      1/4  teaspoon      Salt
    2      tablespoons   Butter
    2      teaspoons     Vanilla -- divided
    1                    Pie shell -- baked
      1/4  teaspoon      Cream of tartar
 1. Beat together the powdered sugar and peanut butter until the mixture
 is crumbly; set aside.
  2. In a large, heavy saucepan, combine 2/3 c sugar and 2 c milk; heat
 to scalding or until bubbles start to form on the bottom. Do not let it
  3. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 T
 cornstarch, flour and salt. Stire to make a paste.
  4.Whisk in the remaining 1 c cold milk, whisking until the mixture is
  5. Pour in some of the hot milk mixture, stirring to combine.
  6. 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.
  7. Add the butter and 1 t vanilla. Remove from heat and let custard
  8. Preheat oven to 350 degrees.
  9. Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of
 the baked (and cooled) pastry shell.
 Pour the cooled custard mixture over the top.
  10. In a large mixer bowl, place the egg whites, cream of tartar and
 remaining 1 t vanilla. Beat until stiff peaks form.
  10. Gradually, while beating, add the 4 T remaining sugar and 3 T
 remaining cornstarch. Continue beating until whiltes are very think and
 glossy. 11. Spread on top of pie; sprinkle the remaining peanut butter
 mixture on top.
 Bake for 1- to 15 minutes; watching carefully, or until the meringue is
 golden brown. Cool. An Indiana recipe formated for you by Judy Lausch
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