Recipe for cooking peanut butter custard pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Peanut Butter Custard Pie

1 (10-in.) deep dish pie crust, baked and cooled
3 lrg. egg yolks
3 c. milk
1/2 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
2 Tbsp. butter or butter replacement
1/2 c. creamy peanut butter
1 1/4 tsp. vanilla extract or flavoring

While crust is cooling, make filling.

In a 2-qt. saucepan, mix egg yolks, milk, sugar, cornstarch and salt. Add margarine. Cook over med. low heat, stirring frequently until mixture boils and thickens, about 15 mins.. Boil 1 min.. Remove from heat; stir in peanut butter and vanilla extract or flavoring.

Pour filling into cooled pie crust. Cover and refrigerate pie until set, at least four hours.

Cover pie surface with meringue or, just before serving, with 8 oz. of defrosted whipped topping.

Meringue
3 lrg. egg whites
1/3 c. sugar
1/4 tsp. cream of tartar

Beat egg whites until stiff. Gradually add sugar and cream of tartar and beat until glossy. Spread on pie surface sealing to crust. Place in a 375 degrees F oven and toast to a golden brown. Cool to room temperature.

Serves 8 to 10.