3/4 c. confectioners' sugar
1/2 c. creamy or crunchy peanut butter
1 (9-inch) pie pastry, baked and cooled
2/3 c. plus 3 tbsp. sugar, divided
1/3 c. plus 1 tbsp. cornstarch, divided
3 eggs, separated
2 1/2 c. milk
2 tbsp. butter
1 tsp. vanilla extract
1/2 c. water

Place confectioners' sugar in a bowl. Cut in the peanut butter with a pastry blender 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 until mixture thickens. Remove from the heat; add butter and vanilla, stirring until the butter melts. Pour into pie shell.

In a small saucepan, combine remaining sugar and cornstarch with water; cook over low heat until thickened. Cool slightly. Beat egg whites until stiff; fold in cornstarch mixture. Spread meringue over the hot filling, sealing to edges. Sprinkle reserved peanut butter mixture over top. Bake at 350 degrees for 12-15 minutes or until golden brown. A dessert must for every family get-together.

NOTE: This is also good using a graham cracker crust.