Southern Peanut Butter Pie

1 c. confectioner's sugar
1/2 c. peanut butter
3 eggs, separated
2/3 c. sugar
1/4 t. salt
1/4 c. cornstarch
2 c. milk (I use half canned, evaporated milk and half water)
2 T. butter
1 t. vanilla
9-inch pie shell

Blend confectioners' sugar and peanut butter until it's coarse, crumbled. Cover bottom of still warm pie shell with 3/4 of mixture of confectioner's sugar and peanut butter. Add sugar, salt, cornstarch into saucepan. Add milk and egg yolks. Cook, stirring continuously to keep from burning, until thickened. Take off heat. Add vanilla and butter. Pour over peanut butter/sugar mixture in pie shell. Top with meringue. About halfway into the baking time, sprinkle remaining peanut butter mixture over meringue. Cool well before serving.

Close Window      Print This Page