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1
Beat together the confectioners' sugar and peanut butter till the mix is crumbly; set aside.
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2
In a large, heavy saucepan, combine 2/3 c. granulated sugar and 2 c. lowfat milk; heat to scalding or possibly till bubbles start to create on the bottom.
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3
Don't let boil.
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4
Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 Tbsp.
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5
cornstarch, flour and salt.
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6
Stir to make a paste.
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7
Whisk in the remaining 1 c. cool lowfat milk, whisking till the mix is smooth.
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8
Pour in some of the warm lowfat milk mix, stirring to combine.
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9
Add in mix in bowl to the lowfat milk in the saucepan.
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10
Cook over medium-low heat, stirring constantly, till the mix bubbles up in the center.
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11
Add in the butter and 1 tsp.
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12
vanilla.
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13
Remove from heat and let custard cold.
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14
Preheat oven to 350 degrees.
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15
Sprinkle 2/3 of the crumbly peanut butter mix in the bottom of the baked and cooled pastry shell.
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16
Pour the cooled custard mix over the top.
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17
In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 tsp.
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18
vanilla.
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19
Beat till stiff peaks form.
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20
Gradually, while beating, add in the 4 Tbsp.
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21
granulated sugar and remaining 3 Tbsp.
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22
cornstarch.
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23
Continue beating till whites are very thick and glossy.
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24
Spread on top of pie; sprinkle the remaining peanut butter mix on top.
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25
Bake for 10 to 15 min, watching carefully, or possibly till the meringue is golden.
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26
Cold.
