This was my Aunt Hazel’s favorite.


  • 3/4 Cup Sifted confectioners sugar
  • 1/2 Cup Chunky peanut butter
  • 1 9 inch Pastry shell baked
  • 1/4 Cup Cornstarch
  • 1/2 Cup plus 3 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 2 Cups Milk, scalded
  • 3 eggs (Separated)
  • 2 Tbsp Sweet butter, softened
  • 1/2 tsp Vanilla Extract


  1. Preheat oven to 325 degrees.
  2. Cut confectioners’ sugar into peanut butter until mixture is mealy. Sprinkle half of mixture in bottom of shell; reserve remainder.
  3. To make filling, combine cornstarch with 1/2 cup granulated sugar and the salt; gradually stir in milk. Beat egg yolks until pale yellow; slowly stir in milk mixture. Cook, stirring, over hot water about 7 minutes, until thick. Stir in butter and vanilla extract. Pour filling over peanut butter mixture in shell. Cool.
  4. To make meringue, beat egg whites until foamy. Gradually add remaining 3 tbsp. granulated sugar. Beat until stiff peaks form. Spread over filling. Sprinkle with reserved peanut butter mixture.
  5. Bake about 15 minutes, until light brown. Cool, then refrigerate.

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