peanut butter cream pie Name: Jennifer Miller Base: Falls Church Recipe: 1 pie shell, baked 1⁄2 cup creamy peanut butter 1 cup powdered sugar 1⁄4 cup cornstarch 2⁄3 cup sugar 1⁄4 teaspoon salt 2 cups milk, SCALDED (bring milk just to a boil) 3 eggs, separated 2 tablespoons butter or 2 tablespoons margarine 1⁄4 teaspoon vanilla 6 tablespoons sugar DIRECTIONS Prepare pie shell as directed. Cut peanut butter into powdered sugar until appearance of pie dough. Place half of mixture in cooled pie shell. Combine cornstarch, sugar, salt and scalded milk, mixing well in a medium bowl. In smaller bowl, beat egg yolks well. Pour small amount of milk mixture over beaten egg yolks and mix together. Combine egg mixture into milk mixture and cook in double boiler until thick. Add butter and vanilla and mix. Pour into prepared pie shell. Top with meringue made from the remaining 3 egg whites and 6 tablespoons sugar, adding sugar one Tbs at a time, beating between each addition until fluffy. Spread meringue over PB mixture and make a few peaks with spatula. Sprinkle remainder of peanut butter mixture over meringue. Bake at 325-degrees for 30 minutes, or until brown. Can be served warm or cold. I prefer warm.