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1
In a small bowl mix peanut butter and confectioners' sugar with fork until crumbly but well combined.
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2
Sprinkle over bottom of pie shell.
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3
Mix 1/2 cup granulated sugar, the cornstarch and salt in a medium size heavy (not aluminum) saucepan.
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4
Using a whisk, stir in milk and egg yolks until blended.
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5
Place over medium heat and gradually whisk in the hot water.
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6
Stirring constantly, bring to a boil and boil 2 minutes until mixture is very thick.
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7
Remove from heat; add butter and vanilla and beat until smooth.
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8
Pour over peanut butter mixture in pie shell.
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9
Cover surface with plastic wrap (to keep skin from forming) and refrigerate 2 hours or until completely cool.
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10
Heat oven to 425 degrees.
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11
Beat eggs whites and cream of tartar in a large bowl with electric mixer until soft peaks form when beaters are lifted.
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12
Beat in remaining sugar 1 Tbls.
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13
at a time until whites are thick and glossy.
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14
Spread meringue over pie filling with spatula, making sure it touches the crust all around the edge.
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15
Bake 5 to 7 minutes until the meringue is lightly browned.
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16
Place on rack; cool to room temperature (to keep meringue from shrinking) before serving.
