*  Exported from  MasterCook  *
 
                            Peanut Streusel Pie
 
 Recipe By     : Mrs. James A. Hunt
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         From Favorite Recipes of University
                         Women - Desserts
      1/3  cup           Peanut butter
      3/4  cup           Confectioner’s sugar -- , sifted
    1                    Pastry shell, 9-inch -- , baked
      1/3  cup           All-purpose flour
      1/2  cup           Sugar
      1/8  teaspoon      Salt
    2      cups          Milk -- , scalded
    3                    Egg yolks
    2      Tablespoons   Butter or margarine
      1/2  teaspoon      Vanilla
                         MERINGUE:
    3                    Egg whites
      1/4  teaspoon      Cream of tartar
      1/2  cup           Sugar
    1      teaspoon      Cornstarch
 
 Filling:
 Blend peanut butter with confectioners' sugar until mealy. Sprinkle 2/3 of
 the mixture over baked pie crust. Combine flour, sugar and salt in the top
 of double boiler. Stir in milk. Cook over boiling water, stirring
 constantly until thickened. Stir small amount of cooked filling into egg
 yolks. Combine with remaining hot mixture; cook for several minutes more.
 Add butter and vanilla. Pour into pie shell. Top with meringue.
 
 Meringue:
 Beat egg whites until stiff; add cream of tartar. Mix sugar with
 cornstarch. Add gradually; beat stiff. Pile on pie; sprinkle with remaining
 peanut butter mixture. Bake in 400F oven for 8 to 10 minutes or until
 delicately-browned. Cool before serving.
 Yield: 6-8 servings.
 
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 NOTES : I make the filling in the microwave oven instead of the double
 boiler, stirring the mixture several times during cooking.
 
 This is a delicious, light peanut butter pie, and the peanut butter/confec.
 sugar topping on the meringue is lightly crunchy, giving a nice contrast to
 the rest.

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