BCL - Peanut Butter Pie VI Tasty Recipes

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Peanut Butter Pie VI

"A cooked egg custard pie with a meringue crust."

Ingredients :

2/3 cup white sugar
1/3 cup peanut butter
1/2 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
4 eggs, separated
1 (9 inch) pie shell, baked

Instructions :

Prep :	Cook : 8M	Ready in :

Mix together 2/3 cup white sugar and peanut butter. Sprinkle 2/3 of the mixture into baked pie shell.
Combine 1/2 cup sugar, corn starch, salt, milk, and egg yolks in a medium saucepan. Cook and stir over medium low heat until thick. Pour filling over peanut butter mixture in pie shell.
In a clean glass bowl, beat egg whites until very stiff. Spread meringue on top of pie. Sprinkle remaining peanut butter crumbs on top of the egg whites.
Bake at 400 degrees F (205 degrees C) for 5 to 7 minutes, or until the meringue is golden brown.

Notes :

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