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Southern Peanut Butter Cream Pie



Mix cornstarch, yolks, salt, butter, and brown sugar together in medium saucepan; whisk in milk.
Cook and stir over medium heat until thick.
Remove from heat and let cool for 15 minutes.
Stir in vanilla and peanut butter.
Pour into crust and cover with whipped cream or meringue.
Store in refrigerator.
In mixer bowl beat egg whites and cream of tarter until foamy.
Slowly add sugar and beat until stiff peaks form.
Beat in vanilla.
Spread over peanut butter filling.
Bake in a 400F oven for 10 minutes until meringue is evenly golden brown.
Cool before serving.