Peanut Butter Meringue Pie

If ever there was an event you should take this pie to, a church potluck would be it. Why? Because this pie is pretty close to heaven on earth.

Filling:

½ cup sugar

3 tablespoons cornstarch

1 ½ tablespoons all-purpose flour

teaspoon salt

3 egg yolks

3 cups milk

1 tablespoon butter

1 teaspoon vanilla extract

½ cup peanut butter (crunchy or creamy)

cup powdered sugar

1 (9-inch) piecrust, baked according to package directions

Meringue:

3 egg whites

¼ teaspoon cream of tartar

¼ cup sugar

To make the filling: In a large saucepan mix the sugar, cornstarch, flour, and salt. In a medium bowl lightly beat the egg yolks and combine with the milk. Pour the egg mixture into the saucepan. Cook over medium heat until thick, stirring constantly. Remove from the heat and add the butter and vanilla. In a small bowl use your fingers to mix the peanut butter and powdered sugar together, until the mixture is crumbly.

To assemble the pie, divide the peanut butter crumbs into 3 equal portions. Place of the crumbs on top of the piecrust. Pour ½ of the filling over the crumbs. Place the second batch of crumbs over the filling and top with the remaining filling. Reserve the third batch of crumbs for the meringue.

To prepare the meringue: Preheat the oven to 350 degrees. In the bowl of an electric mixer beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form. Spread on top of the pie filling and sprinkle with the third batch of peanut butter crumbs. Bake for 10 minutes or until golden brown.

Makes 1 pie or 6 to 8 servings.