Peanut Butter Cream Pie

Categories: pie

Ingredients

• 3/4 cup sifted confectioners' sugar
• 1/2 cup peanut butter
• 1 9-inch pastry shelf, baked and cooled
• 1/2 cup PLUS 6 Tbsps. sugar, divided use
• 3 Tbsp. cornstarch
• 1/2 tsp. salt
• 3 eggs, separated
• 2 1/2 cups milk
• 2 tsp. vanilla

Directions

1. Combine confectioners’ sugar and peanut butter until mixture resembles coarse crumbs.

2. Reserve 3 Tbsp. of the crumb mixture, sprinkle the remaining mixture over bottom of baked pastry shell.

3. In medium saucepan, combine the 1/2 cup sugar, cornstarch and salt. Slightly beat egg yolks and combine with the milk; stir into sugar mixture until well blended. Cook over medium heat, stirring constantly until mixture comes to a boil. Cook and stir 1 minute longer. Remove from heat. Stir in vanilla. Cool to room temperature. Pour into the prepared pastry shell.
4. Heat oven to 425 degrees. Beat egg whites at medium speed of electric mixer about 1 minute or until soft peaks form. Gradually add the 6 Tbsp. sugar, about 1 Tbsp. at a time, beating at high speed 4 minutes or until stiff peaks form. Spread beaten egg whites over filling, sealing to edges of pastry to prevent shrinkage during baking. Top with the reserved peanut butter crumb mixture. Bake in oven 5 minutes or until lightly browned. Col at room temperature. Store, covered, in refrigerator.

5. makes 1 pie.

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