Gladys' Peanut Butter Pie

• 9-inch baked pie shell
• 1 c. powdered sugar
• 3/4 c. creamy peanut butter
• 3 large eggs, separated
• 2/3 c. sugar
• dash of salt
• 1/4 c. cornstarch
• 1/2 c. scalded milk
• 2 Tbsp. butter
• 1/2 tsp. vanilla
• 1/4 tsp. cream of tartar

1. Blend peanut butter and powdered sugar until crumbly; set aside.
2. Beat egg yolks until fluffy. Combine granulated sugar, salt and cornstarch.
3. Beat into egg yolks; gradually add hot milk. Mix well.
4. Cook over hot water, stirring constantly until filling is thick and smooth. Add butter and vanilla.
5. Fill pie crust with peanut butter mixture.
6. Pour hot custard over peanut butter layer. Beat egg whites and cream of tartar until stiff.
7. Spread over top of pie, sealing edges well.
8. Bake 12 to 15 minutes or until golden brown.
9. Cool completely before serving.

shell, powdered sugar, peanut butter, eggs, sugar, salt, cornstarch, milk, butter, vanilla, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338182 (may not work)