Diner Style Peanut Butter Custard Pie

In a pot, whisk together the egg yolks, milk, sugar, flour and salt. While stirring, cook on medium heat until it bubbles and thickens, about 5 to 10 minutes. Remove from heat and stir in the vanilla, cinnamon, cayenne and peanut butter.

Meanwhile, poke holes in your pie crust with a fork and bake it at 350 until it’s brown, about 20 minutes.

Meringue:

Beat your egg whites with salt and when they start to get fluffy add the sugar.

Pour the peanut butter custard into the baked pie shell and top with the meringue. Bake pie until the peaks on the meringue are lightly browned, about 10 minutes.

*If you do not have great luck with meringue or you do not like meringue because of the egg white. You can substitute with meringue powder. Follow the directions on the can for meringue for pies. I usually double the amount on the Wilton meringue directions.

Note: You can top the meringue with roasted peanuts or a sprinkle of cocoa powder. If you don’t like meringue, you can top this pie with whipped cream.