Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
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9 inch pie shell -- baked
2 1/2 cups milk -- scalded
1/2 cup sugar
1/2 cup flour, all-purpose
1/8 teaspoon ground ginger
2 egg yolks -- beaten
1 teaspoon vanilla
1/2 cup peanut butter
MERINGUE:
3 large egg whites -- room temp
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons superfine sugar
Prepare the prebaked pie shell; cool completely. In the top of a
double boiler set over simmering water, combine 1/2 cup of the hot milk
with the sugar and flour. Add 1 1/2 cups of hot milk to the mixture in
the double boiler and cook, stirring frequently, for 20 minutes or
until thickened. Stir a small amount of the hot custard into the egg
yolks. Combine the egg yolk mixture with the mixture in the double
boiler. Cook for 2 minutes more. Remove the pan from the heat. Add the
vanilla. Beat the peanut butter with the remaining milk. Add the peanut
butter mixture to the hot custard. Turn the filling into the pie shell.
Preheat the oven to 350 degrees. While the filling is still hot,
prepare the meringue. Beat the egg whites, vanilla, and cream of tartar
until the mixture holds stiff peaks. Gradually add the sugar, 1
tablespoon at a time, beating until very stiff and glossy. All the
sugar must be dissolved. Spread the meringue over the hot filling,
sealing it to the edge of the crust. Bake 12 to 15 minutes or until
golden brown. Cool, and chill until serving.
