1 c. confectioners sugar
1/2 c. chunky peanut butter
1 (9 inch) pie shell, baked
1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt
2 c. scaled milk
3 egg yolks, beaten
2 tbsp. butter
1/4 tsp. vanilla
3 egg whites
1/2 c. sugar

Combine 4x sugar and peanut butter, blend until the appearance of biscuit mix. Spread 3/4 of this mixture on the bottom of the pastry shell.

Combine cornstarch, sugar, and salt. Add scalded milk and mix well. Pour small amount over egg yolks. Mix well, then return to milk mixture. Cook in top of double boiler over medium heat until mixture thickens. Remove from heat. Stir in butter and vanilla, then pour into prepared pastry shell. Top with meringue. Pile onto hot pie filling and sprinkle remaining peanut butter and sugar mixture over the meringue. Bake at 350 degrees until lightly browned.