1 deep dish pie shell
1/2 c. peanut butter
1 c. powdered sugar
2/3 c. sugar
2 c. milk
2 tbsp. butter
1/4 c. cornstarch
1/4 tsp. salt
3 beaten egg yolks
1 tsp. vanilla

Bake and cool pie shell. Combine the peanut butter and powdered sugar with a fork until mixed and crumbly in texture. Spread most of mixture on pie shell. Save rest for topping on meringue. Combine sugar, milk, butter, cornstarch, salt, egg yolks and vanilla. Cook on low/medium heat until thick. Stir often. Pour over peanut butter mixture in pie shell. Make meringue with 3 remaining egg whites. Top with crumbly peanut butter mixture.

Bake at 325°F until meringue is browned.