Well folks, I put my pie baking hat on again and this is what I came up with this time. A dear friend of mine moved away to Florida a few years ago. Her mother used to make this wonderful pie for us and she recently sent the recipe back to me so I could make my own. This was my first time to make meringue and it really wasn't as hard as I thought it might be. Funny how something so easy can seem so daunting until you just dive in and do it!
Hope you enjoy this one. Its not hard to make and well worth the effort. Thanks for sharing it Mary Jo!
Peanut Butter Crunch Pie
1 (10-inch) baked pie shell
1/2 C crunchy peanut butter (or smooth if you prefer but it wont be crunchy!)
2/3 C powdered sugar
2/3 C granulated sugar
3 Tbsp cornstarch
1 Tbsp flour
Pinch salt
3 egg yolks
3 C milk
2 Tbsp butter
1 tsp Vanilla
Meringue
3 egg whites
1/4 C granulated Sugar
1/4 tsp cream of tartar
1 tsp cornstarch
**
Combine peanut butter and powdered sugar until crumbly; spread over bottom of pie shell, reserving 2 for garnishing on top.
Make filling by combining granulated sugar, cornstarch, flour, salt, egg yolks, milk and butter in medium saucepan. Bring to boil, stirring constantly. Cook for 2 minutes. Remove from heat; add vanilla. Pour cream filling over peanut crunch layer on bottom of pie crust.
For meringue, beat egg whites until foamy. Add sugar, cream of tartar and cornstarch gradually, beating until whites are smooth and stiff. Spread over cream filling, sealing edges. Top with remaining peanut butter mixture. Bake at 350 degrees about 10 minutes or until meringue is lightly browned.
Keep refrigerated after cooled to room temp.
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