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.
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