Pastry for 9 inch pie or graham shell or chocolate crumb crust. Important: put in a glass pie dish!

1 c. powdered sugar
1/2 c. crunchy peanut butter

Blend sugar and peanut butter into a crumbly mixture and set aside.

3 eggs, separated
2/3 c. sugar
1/4 c. cornstarch
2 c. milk
2 tbsp. peanut butter

Beat egg yolks until fluffy. Combine sugar and cornstarch and blend into egg yolks. Add milk gradually blending well. Use 2 quart bowl. Microwave on medium high for 6 to 8 minutes or until thickened. Stir 2 or 3 times. Stir in peanut butter. Cover bottom of pie shell with 2/3 of mixture (crumbly mixture). Pour in custard and set aside. Beat egg whites until foamy. Stir in 6 tablespoons sugar and 1/4 teaspoon cream of tartar to make meringue. Spread over custard, seal edges of pie. Sprinkle remaining crumbs. Microwave full power 2 1/2 to 3 1/2 minutes until meringue is set. Cool and serve.