Amish peanut butter cream pie dgsv43a

3/4  cup           Powdered sugar
     1/2  cup           Smooth peanut butter
   1      cup           Sugar -- divided
   3      cups          Milk -- divided
   3                    Eggs -- separated
   6      tablespoons   Cornstarch -- divided
   3      tablespoons   flour
     1/4  teaspoon      Salt
   2      tablespoons   butter
   2      teaspoons     vanilla -- divided
   1                    Pie shell -- baked
     1/4  teaspoon      Cream of tartar

1. Beat together the powdered sugar and peanut butter until the mixture
is crumbly; set aside.

 2. In a large, heavy saucepan, combine 2/3 c sugar and 2 c milk; heat
to scalding or until bubbles start to form on the bottom. Do not let it
boil.

 3. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 T
cornstarch, flour and salt. Stire to make a paste.

 4.Whisk in the remaining 1 c cold milk, whisking until the mixture is
smooth.

 5. Pour in some of the hot milk mixture, stirring to combine.

 6. Add mixture in bowl to the milk in the saucepan.
Cook over medium-low heat, stirring constantly, until the mixture
bubbles up in the center.

 7. Add the butter and 1 t vanilla. Remove from heat and let custard
cool.

 8. Preheat oven to 350 degrees.

 9. Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of
the baked (and cooled) pastry shell.
Pour the cooled custard mixture over the top.

 10. In a large mixer bowl, place the egg whites, cream of tartar and
remaining 1 t vanilla. Beat until stiff peaks form.

 10. Gradually, while beating, add the 4 T remaining sugar and 3 T
remaining cornstarch. Continue beating until whiltes are very think and
glossy. 11. Spread on top of pie; sprinkle the remaining peanut butter
mixture on top.
Bake for 1- to 15 minutes; watching carefully, or until the meringue is
golden brown. Cool. An Indiana recipe formated for you by Judy Lausch
DGSV43A.