Title: Amish peanut butter cream pie 
 Categories: Pies, Desserts
      Yield: 8 Servings
 
    3/4 c  Powdered sugar
    1/2 c  Smooth peanut butter
      1 c  Sugar; divided
      3 c  Milk; divided
      3    Eggs; separated
      6 tb Cornstarch; divided
      3 tb Flour
    1/4 ts Salt
      2 tb Butter
      2 ts Vanilla; divided
      1    Pie shell; baked
    1/4 ts Cream of tartar
 
  1. Beat together the powdered sugar and peanut butter until the
  mixture is crumbly; set aside.
  
  2. In a large, heavy saucepan, combine 2/3 c sugar and 2 c milk; heat
  to scalding or until bubbles start to form on the bottom. Do not let
  it boil.
  
  3. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3
  T cornstarch, flour and salt. Stire to make a paste.
  
  4.Whisk in the remaining 1 c cold milk, whisking until the mixture is
  smooth.
  
  5. Pour in some of the hot milk mixture, stirring to combine.
  
  6. Add mixture in bowl to the milk in the saucepan. Cook over
  medium-low heat, stirring constantly, until the mixture bubbles up in
  the center.
  
  7. Add the butter and 1 t vanilla. Remove from heat and let custard
  cool.
  
  8. Preheat oven to 350 degrees.
  
  9. Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of
  the baked (and cooled) pastry shell. Pour the cooled custard mixture
  over the top.
  
  10. In a large mixer bowl, place the egg whites, cream of tartar and
  remaining 1 t vanilla. Beat until stiff peaks form.
  
  10. Gradually, while beating, add the 4 T remaining sugar and 3 T
  remaining cornstarch. Continue beating until whiltes are very think
  and glossy. 11. Spread on top of pie; sprinkle the remaining peanut
  butter mixture on top. Bake for 1- to 15 minutes; watching carefully,
  or until the meringue is golden brown. Cool.