One baked 9” pie shell

Filling:
1 c powdered sugar
½ c peanut butter
3 T cornstarch
2/3 c sugar
¼ t salt
2 c milk
3 egg yolks
1 t vanilla extract

Meringue:
4 egg whites
1 T cornstarch
1/3 c water
¼ t cream of tartar
½ c sugar
½ t vanilla extract

Filling:

Mix powdered sugar and peanut butter together until crumbly. Cook cornstarch, sugar, salt and milk together over medium-low heat until mixture begins to thicken. Slowly add slightly beaten egg yolks and vanilla. Continue cooking, stirring constantly until thick. Remove from heat and let cool.

Place ¾ of peanut butter mixture in bottom of pie crust. Add custard filling.

Meringue:

Preheat oven to 325 degrees.

Mix cornstarch and water in small saucepan, bring to a simmer, whisking constantly until it becomes thickened and translucent. Let cool while beating egg whites and vanilla until frothy. Slowly beat in sugar and cream of tartar, a small amount at a time. When mixture forms soft peaks add cornstarch mixture, a small amount at a time. Continue beating until meringue forms stiff peaks.

Spread meringue over filling and be sure meringue attaches to pie crust. Sprinkle with remaining peanut butter mixture. Bake until meringue is golden brown, 15-20 minutes. Chill pie before serving.