Search by recipe or ingredient

In saucepan, combine 2/3 cup of sugar, cornstarch, flour, and salt.  Stir in milk and bring to a boil over medium heat. Cook, stirring constantly until thick, about 3-5 minutes. Remove from heat. Stir small amount of this hot mixture into the egg yolks, then return all to hot mixture. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat. Stir in peanut butter, and cool to lukewarm. Pour this filling into cooled cooked pastry shell.  Beat egg whites with salt until soft peaks form. Gradually add 6 tablespoons of sugar, beating until stiff. Add vanilla. Spread this meringue over the filling in the pie shell, sealing to edge of pastry to avoid shrinking. Bake at 350ºF. 12 to 15 minutes, or until meringue is golden brown. Serves 8