3/4 c. sifted powdered sugar
1/3 c. crunchy peanut butter
Pastry shell
2/3 c. sugar
1/4 c. cornstarch
1 tbsp. flour
1/2 tsp. salt
3 egg yolks
3 c. milk
1 1/2 tsp. vanilla
2 tbsp. melted butter
3 egg whites, room temperature
1/3 c. sugar
1/4 tsp. cream of tartar

Mix powdered sugar and peanut butter with fingertips to form fine crumbs; set aside. Place pastry shell on upper middle rack in oven. This keeps it from browning on the bottom before the sides are done. Brown pastry at 450 degrees for 8 minutes or until golden brown. Cool pastry shell. Fill with the peanut butter crumbs saving about 2 tablespoons to sprinkle over meringue before baking.

For Filling: Mix dry ingredients in top of double boiler, given a brisk stir with wire whisk; add milk. Cook over boiling water until mixture begins to thicken, stirring often to keep filling smooth. Add a little hot mixture to slightly beaten egg yolks, return to mixture, continue cooking keep stirring occasionally until thick; add vanilla and butter. Cool mixture over ice; whisk while cooling to prevent crusting. Pour cooled filling on top of crumbs, making sure none are peeking out.

Beat egg whites until they begin t o froth, add cream of tartar; mix. Add sugar, 1 tablespoon at a time, beating continuously and scraping sugar from sides of bowl. When all the sugar has been added, beat at high speed just until meringue is thick. Top pie with meringue. Bake on lower rack of oven 5 minutes at 400 degrees or until golden brown.