3/4 c. powdered sugar
1/2 c. creamy peanut butter

Mix until crumbs form. Cover bottom of unbaked 9-inch pie shell with crumbs.

1/2 c. sugar
3 tbsp. cornstarch
1/2 tsp. salt
3 egg yolks, beaten
2 1/2 c. milk
2 tsp. vanilla
Cool Whip

Mix together sugar, cornstarch and salt in saucepan. Beat egg yolks into milk until well blended. Add to dry ingredients and cook over medium heat, stirring constantly until mixture boils 1 minute. Remove from heat. Add vanilla and cool to room temperature. Pour over crumbs in pastry shell. Cover with Cool Whip and sprinkle with a large Butterfinger, crushed fine.