3 c. 10x confectioners' sugar
1 1/2 c. peanut butter
6 egg yolks
1 1/3 c. sugar
1/4 tsp. salt
1/2 c. cornstarch
4 c. scalded milk
4 tbsp. butter
2 tsp. vanilla
2 deep dish pie shells
Cool Whip

Bake the 2 empty pie shells. Blend together the confectioners' sugar and peanut butter with pastry cutter until consistency of powdery peas. Beat egg yolks in large saucepan. Combine sugar, salt, cornstarch aand milk nd stir into egg yolks gradually. Stir constantly over medium high heat until thickened and boiled for 2 full minutes. Remove from heat. Stir in butter and vanilla.

Fill baked pie shells with 1/2 of peanut butter "peas" and pour hot custard over top. Chill. Top with whipped cream and rest of reserved "peas". Keep refrigerated until ready to serve.