One pre-baked 9-inch pie crust; store bought or homemade

Electric mixer

Measuring cup

Measuring spoons

Double boiler

Large bowl

Whisk

Ingredients

3/4 cup powdered sugar

1/2 cup creamy peanut butter

3 eggs separated; reserve whites

3 cups whole milk

1 cup sugar

3 Tablespoons corn starch

2 Tablespoons butter

1/8 teaspoon salt

1/4 teaspoon cream of tartar

Filling:

Cream together powdered sugar and peanut butter until crumbly.  Store in a plastic storage container until ready to use.  Can be kept at room temperature for 2 days.  Beat egg yolks until lemon yellow.  Heat 2 cups of milk over a double boiler.  Double boiler should be over a medium heat.  Mix in 3/4 cups of sugar stirring well until sugar is dissolved.  Before adding the egg yolks to the milk and sugar, temper the egg yolks by gradually adding 1/4 cup of the milk mixture to the egg yolks.  STIR CONTINUOUSLY during this process.  Now, gradually add egg yolk mixture to milk mixture in the double boiler.  STIR CONTINUOUSLY.  (Important to stir continuously or you will end up with scrambled eggs.)  Add corn starch and salt.  Continuously mix until custard starts to thicken.  Remove top pot from double boiler.  Add butter and remaining cold milk to custard stirring well.  Chill custard for approximately six hours.  Pre-bake pie crust until lightly golden brown.  Cool pie shell.  Sprinkle peanut butter mixture in the bottom of the pre-baked pie crust reserving 2 Tablespoons.  Pour thickened custard over peanut butter mixure.

Meringue Topping:

Beat reserved egg whites with electric mixer on medium high until frothy.  Continue mixing and add cream of tartar until blended.  Gradually add remaining 1/4 cup sugar.   Beat until meringue holds a stiff peak.  Spread meringue over peanut butter pie.  Sprinkle reserved 2 Tablespoons peanut butter mixture over meringue.  Chill until ready to serve.  6-8 servings.