Peanut Butter Pie

Peanut Butter Pie

1 baked 9" pie shell
filling:
2/3 cup of sugar
2 1/2 tablespoons of cornstarch
1 tablespoon of enriched flour
1 teaspoon of salt
3 cups of milk
3 slightly beaten egg yolks
1/3 cup of peanut butter
Meringue:
3 egg whites
1/4 teaspoon of salt
6 tablespoons of sugar
1/2 teaspoon of vanilla

Instructions:

In saucepan, combine 2/3 cup of sugar, cornstarch, flour, and salt.  Stir in milk and bring to a boil over medium heat. Cook, stirring constantly until thick, about 3-5 minutes. Remove from heat. Stir small amount of this hot mixture into the egg yolks, then return all to hot mixture. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat. Stir in peanut butter, and cool to lukewarm. Pour this filling into cooled cooked pastry shell.  Beat egg whites with salt until soft peaks form. Gradually add 6 tablespoons of sugar, beating until stiff. Add vanilla. Spread this meringue over the filling in the pie shell, sealing to edge of pastry to avoid shrinking. Bake at 350ºF. 12 to 15 minutes, or until meringue is golden brown. Serves 8