3/4 c. powdered sugar
1/2 c. creamy peanut butter
1/2 c. granulated sugar
3 tbsp. cornstarch
1 tbsp. all-purpose flour
1/8 tsp. salt
3 lg. eggs, save whites for meringue
3 c. milk
2 tsp. butter
1 tsp. vanilla
1 deep 9 inch baked pie shell

In small bowl with fingers, combine powdered sugar and peanut butter to make coarse crumbs. Set aside. In 2 quart saucepan, stir together 1/2 cup sugar, cornstarch, flour, and salt. Separate eggs, placing white in medium size bowl. Add yolks to sugar mixture in pan along with milk. With wire whisk, stir until very well combined. Over medium heat, stirring constantly, heat mixture to boiling. Cook, stirring for 2 minutes longer. Remove pudding from heat; stir in butter and vanilla. Heat oven to 375 degrees. Sprinkle 1/3 of peanut butter mixture over bottom of cooked pie crust. Spoon half of pudding over crumbs; sprinkle with another 1/3 of crumbs and add remaining pudding. Make meringue of your choice. Cover filling being sure to touch edge of shell to seal. Sprinkle remaining 1/3 of crumbs in meringue. Bake 8 to 10 minutes.