Rosalynn Carter's Peanut Butter Pie

Step 1: Preheat oven to 400 degrees.

Step 2: In a bowl, mix the confectioner's sugar peanut butter until well combined.

Step 3: Set aside.

Step 4: In s saucepan over low heat,

Step 5: Whisk together the sugar, cornstarch, milk, eggs yolks and salt until well combined.

Step 6: Cook, stirring constantly, until mixture bubbles and thickens, about 10 minutes (this will vary, based on exact amount of heat, thickness of pan, etc.).

Step 7: When thickened, remove from heat, and stir in vanilla and butter until butter is completely melted.

Step 8: Set aside to cool slightly while you prepare the meringue.

Step 9: While filling is cooling, place the egg whites in a bowl and beat on medium speed until the whites begin to foam. While beating, add cream of tartar and pinch of salt.

Step 10: Beat on high until whites become glossy and soft peaks begin to form.

Step 11: While mixer is running, slowly pour in sugar, 1 tablespoon at a time, then add vanilla.

Step 12: Continue to beat until stiff peaks form. Set meringue aside.

Step 13: Stir peanut butter into cooked filling mixture until completely combined.

Step 14: Pour mixture into baked pie shell.

Step 15: Spread meringue onto pie filling, mounding slightly in the middle, and completely sealing meringue edges to crust.

Step 16: Bake for about 10 minutes, or until meringue is lightly browned.

Step 17: Let pie set on a wire rack until completely cooled before slicing, at least 2 hours.