Georgia boy's peanut butter pie

 
                      GEORGIA BOY'S PEANUT BUTTER PIE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MARTHA WHITE'S SOUTHERN SAMP-----
      1/2  cup           Sifted confectioners' sugar
      1/4  cup           Crunchy peanut butter
    1                    Baked 9-inch pastry shell
      2/3  cup           Sugar
    2      tablespoons   Cornstarch
    1      tablespoon    Martha White All-Purpose -- flour
      1/4  teaspoon      Salt
    2 1/4  cups          Milk
    3                    Egg yolks -- lightly beaten
    1      tablespoon    Butter or margarine
    1      teaspoon      Vanilla
                         Meringue for one 9-inch pie
 
 Preheat oven to 350. Combine confectioners' sugar and peanut butter in
 small bowl. Sprinkle half of peanut butter mixture on bottom of pastry
 shell. Stir together sugar, cornstarch, flour, and salt in medium
 saucepan; gradually stir in milk. Bring to a boil over medium heat,
 stirring constantly. Reduce heat to medium-low and cook for an
 additional 2 minutes, stirring constantly. Remove pan from heat.
 Gradually stir one cup hot mixture into egg yolks; return egg mixture to
 saucepan. Return mixture to a boil over medium-low heat and cook for 2
 minutes, stirring constantly. Remove pan from heat; stir in butter and
 vanilla. Pour filling over peanut butter mixture in pastry shell. Spread
 meringue on hot filling.
 Carefully sealing to edge of crust to prevent shrinking. Sprinkle
 remaining peanut butter mixture over meringue. Bake for 12 to 15 minutes
 or until light golden brown. Cool completely on wire rack before serving
 or refrigerating.
 
                    - - - - - - - - - - - - - - - - - -