1 chocolate crumb crust (8″ pastry shell)
1/2 cup chunky peanut butter
3/4 cup powdered sugar
1/2 cup sugar
1/4 cup cornstarch
1/3 cup cocoa
1/4 teaspoon salt
2 cups non-dairy creamer
3 egg yolks — slightly beaten
2 tablespoons margarine
1 teaspoon vanilla
3 egg whites
1/4 teaspoon cream of tartar
3/8 c. sugar
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Mix peanut butter and powdered sugar until crumbly. Set aside 2 tablespoons of this mixture and spread the rest on the bottom of the pastry shell. Mix sugar, cornstarch, cocoa, salt and 1/2 cup creamer until smooth. Stir in remaining creamer. Microwave this creamer mixture on high 5-8 minutes, or until thickened. Stir mixture occasionally last half of cooking. Beat a little of the hot mixture into egg yolks, then add egg yolk mixture to remaining hot mixture. Microwave on high 1 1/2 to 2 minutes until thickened, stirring occasionally. Blend in butter and vanilla. Pour over crumbs in pastry shell. Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over filling, sealing around rim of pie. Sprinkle reserved crumbs on top. Microwave on medium for 3 to 4 minutes or until set.