Peanut Butter Cream Torte
|9 inch pie crust||1 (1 Pastry)|
|Milk||2 3⁄4 Cup (44 tbs)|
|Vanilla pudding mix||4 1⁄2 Ounce (1 Package)|
|Beaten egg yolk||3|
|Peanut butter||1⁄3 Cup (5.33 tbs)|
|Sifted powdered sugar||1⁄2 Cup (8 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
Remove the bottom from an 8 inch springform pan.
Roll and cut pastry to fit 1/4 inch over edge of bottom.
Prick well with fork.
Place on baking sheet.
Bake at 450° 10 to 12 minutes; cool.
In saucepan gradually stir milk into pudding mix; stir in egg yolks.
Cook and stir over medium heat till mixture comes to boil.
Remove from heat.
Cover surface of pudding with clear plastic wrap; cool.
Cut peanut butter into powdered sugar till crumbly.
Carefully assemble sides and bottom of springform pan.
Pat peanut butter mixture atop pastry in pan.
Spread cooled pudding over peanut butter mixture; chill thoroughly.
Remove sides of springform pan.
Beat egg whites with vanilla and cream of tartar till soft peaks form.
Gradually add granulated sugar; beat till stiff peaks form.
Spread meringue atop, sealing edges.
Bake at 400° for 10 minutes.
Chill before serving.