This is like no peanut butter pie I had ever had before. I was introduced to it in a restaurant in TN at a resort area called Watts Bar. It was the tallest pie I had ever seen, the meringue was at least 3″!

 INGREDIENTS

                                                    

INSTRUCTIONS

Bake pie shell and cool completely.

Make a crumbly meal from powder sugar and peanut butter; press 3/4 cup of mixture into the bottom of the baked and cooled pie shell.

In saucepan bring to a boil 1 1/4 c milk, 1/2 c sugar and salt. Dissolve cornstarch and flour into 3/8 c milk; add to dissolved mixture two egg yolks well beaten. When first mixture comes to a boil, add thickening slowly, stirring constantly with wire whip. Continue to cook until mixture is thick and comes to a boil. Remove from heat and add butter and vanilla; allow butter to melt thoroughly, then stir into mixture well.

Beat together until stiff but not dry egg whites and 2 tbsp sugar. Add 2 tbsp more of sugar and beat until sugar is dissolved.

Fold cooked mixture into beaten egg whites. Pour mixture into pie shell over peanut butter mixture; cool.

Top pie with meringue, sprinkle remaining peanut butter mixture over meringue before browning in oven.

Chill pie.