1 baked 9-inch pie shell
1 c. powdered sugar
1/2 c. peanut butter

In small bowl, cut peanut butter into powdered sugar with pastry blender until it resembles meal. Crumble 3/4 of mixture over bottom of pie shell. Save remaining 1/4 to sprinkle over top of meringue.

Combine: 1/4 c. cornstarch 2 c. milk, scalded

Add a little of the scalded milk to sugar and cornstarch and mix. Beat 3 egg yolks. Add remaining milk and beaten eggs to sugar and cornstarch mixture. Cook in top of double boiler until thick. Add 2 tablespoons butter and 1/4 teaspoon vanilla. Pour into baked pie shell.

Make meringue with 3 egg whites. Beat egg whites until stiff but not dry. Gradually beat in 4 tablespoons sugar. Spread meringue over top of pie, carefully sealing in all the filling by spreading meringue to touch all edges of crust. Sprinkle remainder of crumb mixture on top.

Bake in hot 425 degree oven 4 to 5 minutes or until browned. Cool on rack away from draft. Serve cold.