Peanut Butter Meringue Pie

For the Pie filling:

6 Eggs Separated                                                               1 ½ C. Milk

          1 C. Sugar                                                                            1 T. Vanilla

6 T. Cornstarch                                                                  ½ to ¾ C Peanut butter

1.      Mix 1 C. Sugar with Cornstarch.

2.     Add  ½ C Milk and all 6 slightly beaten egg yolks

3.     In a separate saucepan heat 1 C. milk and Vanilla.  Bring to a simmer. 

4.     Temper cool mixture with the hot mixture then combine the two.  Stir until thickened.

5.     Add peanut butter and mix well. 

Allow filling to cool while you prepare the pie crust.  Blind bake the pie crust for 20 minutes at 350 degrees.   Pour warm filing into pie crust and return to the oven for 30 minutes.

 For the Meringue:

            6 Egg Whites

            ½ C. Sugar

             1 t. Cream of Tartar

Beat egg whites until frothy, add cream of tartar, increase speed and beat until soft peaks begin to form, slowly add sugar until stiff peaks form and meringue is glossy.  Remove hot pie from oven and top with meringue.  Continue baking until the meringue is golden and set.  Cool completely and serve.

This recipe is wonderfully versatile I have stirred in salted peanuts to add a crunch factor, peanut butter chips for texture or chocolate chips for the chocolate lover.  Play with it and make it your own!