1 c. powdered sugar
3/4 c. creamy peanut butter
3 lg. eggs
2/3 c. sugar
Dash of salt
1/4 c. cornstarch
2 c. scalded milk
2 tbsp. butter
1/2 tsp. vanilla
1 baked 9 inch pie shell
1/4 tsp. cream of tartar

Blend powdered sugar and peanut butter together until coarse and crumbly. Beat egg yolks until fluffy. Combine sugar, salt and cornstarch. Beat into egg yolks. Beat hot milk in gradually. Cook over hot water until smooth and thickened, stirring constantly. Remove from heat. Add butter and vanilla. Cover bottom of baked pie shell with 2/3 of peanut butter mixture. Pour hot custard over peanut butter mixture. Beat egg whites with cream of tartar until stiff. Spread meringue over custard, then sprinkle remaining 1/3 of the peanut butter mixture over top. Bake at 350 degrees for 12 to 15 minutes until golden. Cool well before serving.