Sweetest Saturday-Peanut Butter Meringue Pie

Ah..desert. I love to bake so I thought that I would share my desert recipes with you each week. A new one every Saturday!

Peanut Butter Meringue Pie-

My aunt has been making this pie for as long as I can remember. It's so rich and soooooo good.

1 c. powdered sugar
1/2 c. creamy peanut butter
1 pie crust, frozen pet ritz deep dish, baked
2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk, skim
3 large eggs, separate out yolks
2 Tbsp. margarine
1/2 tsp. vanilla
1/4 tsp. cream of tartar

Combine powdered sugar and peanut butter; mix with a fork until mixture resembles coarse meal. Spread most of the mixture (3/4 of it) in the baked pastry shell; set remainder aside.

Mix sugar, cornstarch and salt in large saucepan then combine with cold milk and margarine.
Cook over medium heat until mixture is hot. Lightly beat egg yolks.
Mix some of the hot mixture in to the egg yolks to temper them, then add egg yolk mixture to mixture on the stove.
Continue to cook over medium heat until mixture thickens.
Remove from heat immediately.
Stir vanilla into hot mixture and pour pudding over peanut butter mixture in your baked pie crust.

Beat egg whites and cream of tarter with mixer until soft peaks form; sweeten with 1 teaspoon sugar and beat until stiff. Spread over filling. Sprinkle your reserved peanut butter mixture over meringue.

Bake at 325 F for 20 minutes.

Cool before serving. (Best if cooled at least 4 hours in fridge)

Makes 1 9-inch deep dish pie.