Peanut Butter Meringue Pie

• 1 pie crust, frozen pet ritz deep dish, baked
• 1 cup powdered sugar
• 12 cup creamy peanut butter
• 23 cup sugar
• 14 cup cornstarch
• 14 teaspoon salt (can be omitted)
• 2 cups milk
• 3 large eggs, seperated
• 2 tablespoons margarine
• 12 teaspoon vanilla
• 14 teaspoon cream of tartar

1. Combine powdered sugar and peanut butter;
2. Mix until mixture resembles coarse meal.
3. Spread most of the mixture (3/4 of it) in the baked pastry shell along the bottom and sides of shell.
4. Set remainder aside.
5. Mix sugar, cornstarch and salt in large saucepan
6. Combine with cold milk and margarine.
7. Cook over medium heat until mixture is hot.
8. Lightly beat egg yolks.
9. Mix some of the hot mixture in to the egg yolks to temper them, then add egg yolk mixture to mixture on the stove.
10. Continue to cook over medium heat until mixture thickens.
11. Remove from heat immediately.
12. Stir vanilla into hot mixture and pour pudding over peanut butter mixture in baked pie crust.
13. Beat egg whites and cream of tarter with mixer until soft peaks form; sweeten with 1 teaspoon sugar and beat until stiff.
14. Spread over filling.
15. Sprinkle your reserved peanut butter mixture over meringue.
16. Bake at 325 F for 20 minutes.
17. Cool before serving.
18. (Best if cooled at least 4 hours in fridge).

pie crust, powdered sugar, peanut butter, sugar, cornstarch, salt, milk, eggs, margarine, vanilla, cream of tartar

Taken from www.food.com/recipe/peanut-butter-meringue-pie-404049 (may not work)