Peanut Butter Meringue Pie

Directions

• 1. Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
• 2. Bake at 8 minutes. Remove foil and weights; bake until lightly browned, 5-7 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°.
• 3. Meanwhile, in a small bowl, beat confectioners' sugar and peanut butter until crumbly, about 2 minutes. Set aside.
• 4. In a large heavy saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• 5. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter and vanilla.
• 6. Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top.
• 7. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture.
• 8. Bake until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator.