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1.
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Beat together the powdered sugar and peanut butter till the mix is crumbly; set aside.
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2.
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In a large, heavy saucepan, combine 2/3 c sugar and 2 c lowfat milk; heat to scalding or possibly till bubbles start to create on the bottom.
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Don't let it boil.
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3.
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Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 Tablespoons cornstarch, flour and salt.
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Stire to make a paste.
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4.Whisk in the remaining 1 c cool lowfat milk, whisking till the mix is smooth.
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5.
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Pour in some of the warm lowfat milk mix, stirring to combine.
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6.
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Add in mix in bowl to the lowfat milk in the saucepan.
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Cook over medium-low heat, stirring constantly, till the mix bubbles up in the center.
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7.
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Add in the butter and 1 t vanilla.
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Remove from heat and let custard cold.
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8.
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Preheat oven to 350 degrees.
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9.
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Sprinkle 2/3 of the crumbly peanut butter mix in the bottom of the baked (and cooled) pastry shell.
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Pour the cooled custard mix over the top.
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10.
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In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 t vanilla.
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Beat till stiff peaks form.
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10.
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Gradually, while beating, add in the 4 Tablespoons remaining sugar and 3 Tablespoons remaining cornstarch.
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Continue beating till whiltes are very think and glossy.
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11.
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Spread on top of pie; sprinkle the remaining peanut butter mix on top.
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Bake for 1- to 15 min; watching carefully, or possibly till the meringue is golden.
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Cold.
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An Indiana recipe formated for you by Judy Lausch
