Created by dienia b on November 1, 2019
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.