Peanut Butter Custard Pie

• 1 c. confectioners sugar
• 1/2 c. chunky peanut butter
• 1 (9-inch) baked pastry shell
• 1/4 c. cornstarch
• 2/3 c. granulated sugar
• 1/4 tsp. salt
• 2 c. scalded milk
• 3 egg yolks, beaten
• 2 tbsp. butter
• 1/4 tsp. vanilla extract
• 3 egg whites
• 1/2 c. granulated sugar

1. Combine confectioners sugar and peanut butter; blend well. Spread 3/4 of this mixture on bottom of baked pie shell.
2. Combine cornstarch, sugar and salt.
3. Add scalded milk and mix well.
4. Pour small amount over egg yolks.
5. Mix well, then return to milk mixture.
6. Cook in top of double boiler over medium heat until mixture thickens.
7. Remove from heat.
8. Stir in butter and vanilla, then pour into prepared pastry shell.
9. Top with meringue.

confectioners sugar, chunky peanut butter, pastry shell, cornstarch, granulated sugar, salt, milk, egg yolks, butter, vanilla extract, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=357709 (may not work)