Name: Peanut Butter Pie VI
Yield: 1
Ingredients: 0.66670000553131 cup white sugar; 0.33329999446869 cup peanut butter; 0.5 cup white sugar; 3 tablespoons cornstarch; 0.5 teaspoon salt; 2 cups milk; 4 eggs, separated; 1 (9 inch) pie shell, baked

Peanut Butter Pie VI

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Irresistible peanut butter crumble pie with creamy egg custard filling and toasted meringue topping. A decadent dessert that will leave you craving more.

Ingredients:

0.66670000553131 cup white sugar
0.33329999446869 cup peanut butter
0.5 cup white sugar
3 tablespoons cornstarch
2 cups milk
4 eggs, separated
1 (9 inch) pie shell, baked

Instructions:

Combine 2/3 cup white sugar with peanut butter until well blended. Spread 2/3 of the mixture onto the baked pie shell.
In a medium saucepan, mix together 1/2 cup sugar, cornstarch, salt, milk, and egg yolks. Stir and cook over medium-low heat until thickened. Pour the filling over the peanut butter mixture in the pie shell.
In a pristine glass bowl, whip egg whites until they form stiff peaks. Spread the meringue over the pie and sprinkle the remaining peanut butter crumbs on top.
Bake at 400°F (205°C) until the meringue turns golden brown, typically in 5 to 7 minutes.

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