3/4 c. powdered sugar
1/4 c. creamy peanut butter
1 pie crust, baked & cooled
2/3 c. plus 1 tbsp. cornstarch (divided)
3 eggs, separated
2 1/2 c. milk
2 tbsp. butter
1 tsp. vanilla
1/2 c. water

Place powdered sugar in a bowl. Cut in peanut butter until crumbly. Set aside 2 tablespoons for garnish. Sprinkle remaining crumbs into the pie shell. In a saucepan, combine 2/3 cup sugar, 1/3 cup cornstarch, egg yolks and milk. Cook over medium heat, add butter and vanilla, stirring until the butter melts. Pour into pie shell. In a small saucepan, combine the remaining sugar and cornstarch with water. Cook until thickened. Cool slightly. Beat egg whites until stiff. Fold in cornstarch mixture, spread meringue over the hot filling, sealing the edges. Sprinkle reserved peanut butter mixture over the top. Bake at 350 degrees for 12 to 15 minutes or until golden brown. This yields 8 servings.