Cut confectioners’ sugar into peanut butter until mixture is mealy. Sprinkle half of mixture in bottom of shell; reserve remainder.
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.
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.
Bake about 15 minutes, until light brown. Cool, then refrigerate.
This wonderful recipe is courtesy of Becky Heitzman.
1 9 inch pre-baked pie shell
4 Cups Milk
2 Cups White Sugar
10 Tbsp Flour
6 Tbsp Cocoa
1 Pinch Salt
2 tsp Vanilla Extract
3 Tbsp Butter (Soft)
Scald 3 cups milk in saucepan. Add sugar, flour and salt. Mix cocoa with 1 cup milk and add to mixture until it bubbles. Remove from heat and stir in butter. Pour filling into a pre-baked shell. Cool. Top with whip cream.