Ingredients

• 1 recipe Pastry for Single-Crust Pie (recipe follows)
• 3 eggs 3⁄4 cup sifted powdered sugar
• 1⁄2 cup cornstarch
• 1⁄2 teaspoon salt
• 2-1⁄2 cups milk
• 1⁄2 cup peanut butter
• 1-1⁄2 teaspoons vanilla
• 1⁄4 teaspoon cream of tartar
• 6 tablespoons granulated sugar

Directions

1. Prepare the pastry. On a lightly floured surface, roll the dough to form a 12-inch circle. Ease the dough into a 9-inch pie plate. Trim to 1/2 inch beyond edge of pie plate; fold extra pastry under. Crimp edge.
2. Line the unpricked pastry with a double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from the oven. Reduce oven temperature to 325 degrees F.
3. In a small bowl, separate the egg yolks from egg whites. Place whites in a large mixing bowl and allow them to stand at room temperature for 30 minutes. Place yolks in a small mixing bowl; set aside.
4. For filling: In a medium saucepan, stir together powdered sugar, cornstarch and salt. Gradually stir in milk and peanut butter. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Re-move from heat.
5. Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot mixture into egg yolks. Pour egg yolk mixture back into filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more.
6. Remove from heat. Stir in 1 teaspoon of the vanilla. Keep the filling warm while preparing the meringue.
7. For meringue*: Add the remaining 1⁄2 teaspoon vanilla and the cream of tartar to the egg whites. Beat with an electric mixer on medium speed for about 1 minute or till soft peaks form (tips curl). Add the granulated sugar 1 tablespoon at a time, beating on high speed for about 4 minutes or till mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.

Pour warm filling into piecrust. Immediately spread meringue over warm pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a 350 degree F oven for 15 minutes. Cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving.

Makes 8 servings.

*Note: Omit the meringue, if you like. Pour hot filling into baked pastry shell and chill for 4 to 6 hours. Just before serving, spread with some sweetened whipped cream.

Pastry for Single-Crust Pie: In a mixing bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.