Peanut Butter Meringue Pie- with yoyomax12

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Pastry for single-crust pie (9 inches) deep dish
3/4 cup confectioners' sugar (aka powdered sugar)
1/2 cup creamy peanut butter
2/3 cup white granulated sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
Dash salt
3 cups 2% milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
MERINGUE:
3 egg whites
Dash cream of tartar
1/4 cup sugar

Directions
You need a 9" deep dish style baked pastry shell. You could also use a graham wafer crust too.
Beat confectioners' sugar and peanut butter until crumbly.
In a large saucepan, combine the sugar, cornstarch, flour and salt and whisk until combined. Stir in milk until smooth.
Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter and vanilla.
Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top.
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture.
Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator.

Recipe from the Taste Of Home website
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