9 inch baked pastry shell
1 c. powdered sugar
1/2 c. chunky peanut butter

Blend powdered sugar and peanut butter with a fork until mixture resembles meal. Spread half of the mixture in the bottom of the baked shell. Save the other half for on top of the meringue.

FILLING:

1/4 c. cornstarch
2/3 c. white sugar
1/4 tsp. salt
2 c. milk
3 egg yolks
2 tbsp. butter
1/2 tsp. vanilla
1 tbsp. peanut butter

Combine ingredients and cook in double boiler until thick, stirring constantly. Spoon filling over peanut butter layer in pastry shell. For better pie, put layer of chocolate chips on top of peanut butter layer.

MERINGUE:

3 egg whites
1/2 tsp. salt
3 tbsp. sugar

Beat until stiff and spread peanut butter on top. Bake at 325 degrees for about 20 minutes or until meringue is firm and lightly brown. Cool before serving.