PEANUT BUTTER MERINGUE PIE

toh photo

• Pastry for single-crust pie (9 inches)

• 3/4 cup confectioners' sugar

• 1/2 cup creamy peanut butter

• 2/3 cup sugar

• 3 tablespoons cornstarch

• 2 tablespoons all-purpose flour

• Dash salt

• 3 cups 2% milk

• 3 egg yolks

• 2 tablespoons butter

• 1 teaspoon vanilla extract

• MERINGUE:

• 3 egg whites

• Dash cream of tartar

• 1/4 cup sugar

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
• Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
• Meanwhile, in a small bowl, beat confectioners' sugar and peanut butter until crumbly, about 2 minutes. Set aside.
• In a large heavy saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter and vanilla.
• Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top.
• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture.
• Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator. Yield:8 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Note: This recipe is from TOH.