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Peanut Butter Meringue Cream Pie by www.country-cooking.com
9 inch pie shell; baked
2 1/2 c Milk; scalded
1/2 c Sugar
1/2 c Flour, all-purpose
1/8 ts Ground ginger
2 Egg yolks; beaten
1 ts Vanilla
1/2 c Peanut butter
Meringue:
3 lg Egg whites; room temp
1/2 ts Vanilla extract
1/4 ts Cream of tartar
6 tb 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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