Peanut Butter Cream Pie - cooking recipe

Ingredients

1/4 cup creamy peanut butter
1/3 cup confectioners' sugar
1 baked and cooled 9 inch pie shell
3/4 cup granulated sugar, divided
1/4 cup cornstarch
1 (12 ounce) can evaporated milk
4 large eggs, yolks and whites seperated (cover whites and leave at room temperature until used)
1 1/2 cups hot water
1/4 cup butter or 1/4 cup margarine, at room temperature
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1/2 teaspoon salt

Preparation

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