Crunchy Peanut Cream Pie

• 1/2 cup sugar
• 1/2 cup all-purpose flour
• Pinch of salt
• 2 1/4 cups milk
• 3 eggs, separated
• 1 teaspoon vanilla
• 1/2 cup powdered sugar, sifted
• 1/3 cup crunchy peanut butter
• 1 baked (9-inch) pastry shell
• 1/4 cup plus 2 tablespoons sugar

1. Combine sugar, flour, and salt in a heavy saucepan. Mix well to remove lumps. Gradually add milk, stirring until well blended. Bring to a boil; reduce heat, and cook, stirring constantly, until smooth and thickened. Remove from heat.
2. Beat egg yolks until thick and lemon colored. Gradually stir about half of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over low heat 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature.
3. Place powdered sugar and peanut butter in a mixing bowl; cut in peanut butter with a pastry blender until mixture is crumbly.
4. Place half of peanut butter mixture in pastry shell. Pour cooled filling over mixture; top with remaining peanut butter mixture.
5. Beat egg whites (at room temperature) until foamy. Gradually add 1/2 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over filling, sealing to edge of pastry. Bake at 375u0b0 for 8 minutes or until meringue is lightly browned. Cool to room temperature before serving.

sugar, allpurpose, salt, milk, eggs, vanilla, powdered sugar, crunchy peanut butter, pastry shell, sugar

Taken from www.myrecipes.com/recipe/crunchy-peanut-cream-pie (may not work)