What is needed:

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

Electric mixer

Measuring cup

Measuring spoons

Medium saucepan

Medium bowl

Small bowl

Spoon

Whisk

Ingredients:

3/4 cup powdered sugar

1/2 cup creamy peanut butter

3 eggs separated; reserve whites

3 cups whole milk

3/4 cup sugar

1 teaspoon real vanilla extract

3 Tablespoons corn starch

2 Tablespoons unsalted butter

Meringue:

3 egg whites

1/4 cup sugar

1/8 teaspoon salt

1/4 teaspoon cream of tartar

Filling:

Bake 9 inch pie shell according to directions and cool.  In a small bowl cream together powdered sugar and peanut butter.  Use the back of a spoon to mash together the powdered sugar and peanut butter.  Set aside.  Can be stored in a plastic storage container at room temperature for 2 days until ready to use.  Separate the yolks from the whites of the 3 eggs.  Cover reserved egg whites and store in the refrigerator until ready to use.  Place medium saucepan over medium heat and add 2 cups of milk and sugar.  Stir well until sugar is dissolved.  In a small bowl, beat egg yolks with electric mixer on medium until lemon yellow.  Before adding egg yolks to the warm milk and sugar mixture, temper the egg yolks by gradually adding 1/4 cup of the milk mixture to the egg yolks.  STIR CONTINUOUSLY during this process.  Gradually add egg yolk mixture to milk mixture in the medium saucepan.  Stir to mix well.  Add vanilla extract and mix well.  Add corn starch to milk and egg mixture and increase heat to medium high.  Stir continually until custard starts to thicken.  This will happen quickly.  Remove saucepan from the heat.  Add butter and stir until melted into the custard mixture.  Add remaining cold milk to custard stirring well with a wisk until creamy and smooth.  Pour custard into a medium bowl, cover with plastic wrap gently pressing plastic wrap down onto the custard.  This will prevent a skin from forming.  Chill custard about one hour.  Sprinkle peanut butter mixture in the bottom of the pre-baked pie crust reserving one Tablespoon.  Pour cooled 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 1/4 cup sugar and 1/8 teaspoon salt.   Beat until meringue holds a stiff peak.  Spread meringue over peanut butter pie.  To brown the meringue, turn on broiler.  Place oven rack on the middle level.  Place pie with meringue in the oven and allow to brown slightly.  Watch very closely because browning happens quickly within seconds.  Allow to cool.  Sprinkle reserved peanut butter mixture over meringue for decoration.  Chill until ready to serve.  6-8 servings