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Peanut Butter Meringue Pie

3 egg yolks
1 cup sugar
2 T cornstarch
2 cup milk
1/3 to 1/2 cup peanut butter
1/2 t vanilla
1 prepared 9" pie shell

3 egg whites
1 T water
1/4 t cream of tartar
3 T sugar

Beat the egg yolks with an electric mixer until thick and lemon
colored. Combine sugar and cornstarch in a small bowl. Add to
egg yolks and beat until creamy. Stir in milk and peanut butter.
Transfer to top of double boiler or saucepan. Cook over low heat,
stirring constantly until the pudding has thickened and the peanut
butter has blended into the mixture. Stir in vanilla. Pour into
the pie shell. For the meringue, beat the egg whites and water with
an electric mixer on med. speed until foamy. Add cream of tartar
and beat on high speed until soft peaks form. Gradually adding
sugar, continue to beat until stiff peaks form. Spread meringue
over filling, making sure to spread slightly onto crimped edge of
pie crust to seal filling. Bake at 350 degrees for 10 to 12 min.
or until meringue is light brown.


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