Ingredients
1 cup confectioners’ sugar1/2 cup creamy peanut butter1 pastry shell (9 inches), baked2/3 cup sugar1/4 cup cornstarch2 cups whole milk3 large eggs, separated1/4 teaspoon salt3 tablespoons butter1/4 teaspoon vanilla extract
Preparation
Place confectioners’ sugar in a small bowl. Cut in peanut butter until crumbly. Spread half of mixture in pastry shell.
In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla; set aside.
In a small bowl, beat egg whites until stiff peaks form. Spread reserved custard evenly over peanut butter mixture. Spread meringue over hot filling, sealing edges to crust. Sprinkle with reserved peanut butter mixture. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
