|Sugar||2 Cup (32 tbs), divided|
|Boiling water||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Eggs||5 , separated|
|Milk||2 Cup (32 tbs)|
|Peanuts||1 Cup (16 tbs), chopped|
|Vanilla extract||1 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
Place 1 cup sugar in a heavy skillet, cook over medium-high heat, stirring constantly, until sugar melts and forms a light brown syrup.
Reduce heat to low, gradually add boiling water in a slow stream, stirring constantly with a wire whisk.
Remove from heat.
Combine 1 cup sugar and flour in a heavy saucepan, stir well.
Add egg yolks, milk, and caramelized sugar mixture, stir well.
Cook over low heat, stirring constantly, until mixture thickens.
Stir chopped peanuts and vanilla into mixture.
Pour into pastry shells.
Beat egg whites (at room temperature) until foamy.
Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Spread meringue over hot filling, sealing to edge of pastry.
Bake at 350Â° for 12 to 15 minutes or until golden brown.
Let pies cool to room temperature.