Serves: 8
Total Calories: 213
Prep time: n/a
Cook time: 20 minutes
Total time: 20 minutes

1 cup powdered sugar
1/2 cup chunky peanut butter
1 (9-inch) pastry shell, baked

Filling :
1/4 cup cornstarch
2/3 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 tablespoon peanut butter
1/4 teaspoon salt
2 cups milk

Meringue :
3 reserved egg whites
3 tablespoons sugar
1/2 teaspoon salt

Blend sugar and peanut butter with fork until mixture is crumbly. Spread 1/2 mixture in bottom of baked pastry shell; reserve remainder.

For Filling:
Combine cornstarch, sugar, egg yolks (reserve whites), vanilla, peanut butter, salt, and milk, and cook in double boiler until thickened, stirring constantly. Spoon Filling over peanut butter mixture in pastry shell.

For Meringue:
Beat egg whites, sugar, and salt until stiff and spread over pie. Sprinkle remaining peanut butter mixture on top. Bake at 325° for 20 minutes, or until Meringue is firm and brown.

Nutritional Facts:

Serves: 8
Total Calories: 213
Calories from Fat: 21

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