Peanut Butter Cream Pie

Photo by Tetiana Bykovets on Unsplash

From the kitchen of Kay Putano

Make and bake one pie crust.

Peanut Butter Layer

1/2 c peanut butter

1 c confectioner sugar

Mix together.

Reserve 2 Tbsp. Set aside.

Sprinkle remaining mixture over hot pie crust.

Press down.

Custard Layer

Cook until bubbly:

2 c milk

2/3 c sugar

2 Tbsp butter or margarine

1/4 c cornstarch

1 tsp vanilla

2 egg yolks

Pour over peanut butter layer.

Meringue Layer

Beat until soft peaks form:

3 egg whites

Gradually add:

6 Tbsp sugar

Beat to form stiff peaks.

Spread meringue over custard layer.

Be sure to seal meringue to entire edge of crust to prevent shrinking.

Bake @ 400, 8 – 10 minutes or golden.

Keep refrigerated.