The Best Peanut Butter Pie

1. To start, mix together the peanut butter and powdered sugar till it forms into little balls. (You can add more powdered sugar if needed.) Set aside. Now I just use a frozen store bought pie crust because I’ve actually never made a pie crust from scratch yet. (It’s on my to-do list.) So you can just take a fork and poke holes on the bottom and sides of the crust before it bakes so it bakes evenly. Bake the defrosted crust at 400ºF for 10–12 minutes. Let crust completely cool then sprinkle 1/3 of the peanut butter goodness on the bottom of the crust.
2. Now take all the ingredients for the pudding (except for the butter and vanilla) and bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. When done boiling, remove from heat and stir in the butter and vanilla. Pour into the pie crust about 3/4 of the way to the top. (You may have some pudding left over.) Now sprinkle another 1/3 of the peanut butter mixture on top of the pudding.
3. For the meringue, in a chilled bowl, beat egg whites till fluffy. Mix in the cream of tartar and sugar and beat till stiff peaks form (about 5–7 minutes). Place meringue on top of the pudding and then sprinkle the remaining peanut butter mixture on top. Bake at 375ºF till browned on top (about 8–10 minutes, watching closely).
4. Let pie chill in the refrigerator for 3–4 hours.

Enjoy!