*  Exported from  MasterCook  *
 
                      Peanut Butter Meringue Cream Pie
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         9 inch pie shell -- baked
    2 1/2  cups          milk -- scalded
      1/2  cup           sugar
      1/2  cup           flour, all-purpose
      1/8  teaspoon      ground ginger
    2                    egg yolks -- beaten
    1      teaspoon      vanilla
      1/2  cup           peanut butter
                         MERINGUE:
    3      large         egg whites -- room temp
      1/2  teaspoon      vanilla extract
      1/4  teaspoon      cream of tartar
    6      tablespoons   superfine sugar
 
  Prepare the prebaked pie shell; cool completely.  In the top of a
 double boiler set over simmering water, combine 1/2 cup of the hot milk
 with the sugar and flour. Add 1 1/2 cups of hot milk to the mixture in
 the double boiler and cook, stirring frequently, for 20 minutes or
 until thickened. Stir a small amount of the hot custard into the egg
 yolks. Combine the egg yolk mixture with the mixture in the double
 boiler. Cook for 2 minutes more.  Remove the pan from the heat. Add the
 vanilla. Beat the peanut butter with the remaining milk. Add the peanut
 butter mixture to the hot custard. Turn the filling into the pie shell.
 Preheat the oven to 350 degrees. While the filling is still hot,
 prepare the meringue. Beat the egg whites, vanilla, and cream of tartar
 until the mixture holds stiff peaks. Gradually add the sugar, 1
 tablespoon at a time, beating until very stiff and glossy. All the
 sugar must be dissolved. Spread the meringue over the hot filling,
 sealing it to the edge of the crust. Bake 12 to 15 minutes or until
 golden brown. Cool, and chill until serving.
 
 One 9-inch single-crust pie
 
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