2 1/4 c. milk
1 c. brown sugar, firmly packed
2 tbsp. cornstarch
3 tbsp. flour
1/4 tsp. salt
2 egg yolks, slightly beaten
2 tbsp. butter
3 tbsp. peanut butter
1 baked pie shell

Scald milk in double boiler. Combine sugar, cornstarch, flour and salt, mix thoroughly. Add to scalded milk and cook until thick and smooth, then cook 15 minutes longer, stirring constantly. Stir a small amount of mixture into egg yolks. Return to double boiler and cook a few minutes longer. Remove from heat. Add butter and peanut butter and stir until blended. Cool. Pour filling into baked pie shell (or graham cracker shell). Top with meringue, bake as directed.

MERINGUE:

2 egg whites
4 tbsp. sugar
1/2 tsp. vanilla OR 1 tsp. lemon juice

Beat egg whites until they are stiff. Add sugar gradually, 1 tablespoon at a time, beating constantly. Add vanilla or lemon juice. Pile lightly on top of filling in pie shell. Bake in slow oven at 325 degrees 25-30 minutes or until meringue is firm or delicate brown. Enjoy. Cool Whip is a great substitute for meringue.