Peanut Butter Surprise Pie
|9 inch basic rolled pie crust||1 , prepared and baked in advance|
|Milk||2 1⁄2 Cup (40 tbs)|
|Honey||1⁄4 Cup (4 tbs), warmed|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Egg yolks||4 , beaten|
|Peanut butter||3⁄4 Cup (12 tbs)|
|Honey||2 Teaspoon, warmed|
In a saucepan, combine milk, honey, and cornstarch.
Bring to a boil over low heat, stirring constantly.
Pour a little of the hot mixture over egg yolks, then return to the milk mixture in the saucepan and cook slowly until thick, continuing to stir.
Remove from heat and add butter and vanilla.
Preheat oven to 350° F.
Combine peanut butter and honey and spread over bottom of baked pie shell.
Beat egg whites until frothy, then slowly add honey, a few drops at a time, and beat until stiff, smooth, and shiny (see Standard Procedure for Meringue).
Pour custard over peanut butter mixture in pie shell.
Cover with meringue and bake in preheated oven about 10 minutes until lightly browned.
Chill thoroughly before serving.