Vintage Recipe Thursday - Peanut Butter Cream Pie

Time for another Vintage Recipe Thursday from Joy Of Desserts.  As usual, I'm using my grandmother's cookbook For the Love of Cooking.  This time I decided to make Peanut Butter Cream Pie.  I'm ashamed to admit how much peanut butter we eat in my house.  So much peanut butter, in fact, that I wish Sam's Club actually carried an extra-extra bulk sized Jif.  If you are trying to eat moderately healthy, you will want to skip this one.

Peanut Butter Cream Pie
3/4 cup powdered sugar
1/3 cup peanut butter
2/3 cup sugar
3 tbsp cornstarch
1 tbsp all purpose flour
1/2 tsp salt
3 egg yolks
3 cups milk
2 tbsp butter
1 tsp vanilla
Baked 9 inch pie shell
3 egg whites
1/4 tsp cream of tartar
1/4 cup sugar

Cream powdered sugar and 1/3 cup peanut butter until crumbly.  Set aside.  Combine 2/3 cup sugar, cornstarch, flour, salt, egg yolks, milk, butter, and vanilla in a saucepan or in top of double broiler over hot water.  Cook over medium heat, stirring constantly, until thick.

Sprinkle 2/3rds of the peanut butter mixture in bottom of baked pie shell; pour custard over this.  Beat 3 egg whites with cream of tartar until stiff, gradually adding 1/4 cup sugar.  Spread over custard.  Sprinkle remaining crumbly mixture over meringue, bake at 350* about 20 minutes or until golden brown.

Yeah, this dessert didn't go over well in my house at all (wink, wink).

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