ROSALYNN CARTER’S
PEANUT BUTTER PIE

1/2 cup sugar

1/4 cup cornstarch

2 cups milk

3 eggs, separated

1 tablespoon butter

1 teaspoon vanilla extract

1 cup confectioner’s sugar

1 1/2 cups peanut butter

1 pre-baked 9-inch piecrust

4 teaspoon sugar

Preheat the oven to 325°. In a small saucepan mix the sugar and cornstarch together. Add the milk and egg yolks. Cook over low heat, stirring constantly until thick. Stir in the butter and vanilla. Set aside.

In a medium bowl mix the confectioner’s sugar and peanut butter and spread two-thirds of it in the bottom of the piecrust.

In a mixing bowl beat the egg whites until foamy. Gradually add the sugar until stiff peaks form.

Pour the filling on top of the peanut butter layer. Spread the meringue over the filling. Sprinkle the remaining peanut butter mixture on top of the meringue. Bake for 8 to 15 minutes or until the meringue is light brown.

Makes 8 servings.