3/4 c. sifted powdered sugar
1/2 c. peanut butter
1/2 c. granulated sugar
3 tbsp. cornstarch
1/2 tsp. salt
3 slightly beaten egg yolks
2 1/2 c. milk
2 tsp. vanilla
3 egg whites
6 tbsp. granulated sugar

Combine powdered sugar and peanut butter until mixture resembles coarse crumbs. Reserve 3 tablespoons of the crumb mixture. Sprinkle the remaining crumbs over bottom of baked pastry shell.

In medium saucepan, combine the 1/2 cup granulated sugar, the cornstarch and salt. Combine egg yolks and milk. Stir into granulated sugar mixture until well blended. Cook over medium heat, stirring constantly until mixture comes to a boil. Cook and stir 1 minute longer. Remove from heat. Stir in vanilla. Cool to room temperature. Pour into the prepared pastry shell.

Preheat oven to 425 degrees. Beat egg whites at medium speed of electric mixer about 1 minute or until soft peaks form. Gradually add the 6 tablespoons granulated sugar, about 1 tablespoon at a time, beating at high speed of electric mixer, 4 minutes or until stiff peaks form.

Spread beaten egg whites over filling, sealing to edges of pastry to prevent shrinkage during baking. Top with the reserved 3 tablespoons peanut butter crumb mixture. Bake in 425 degree oven for about 5 minutes or until lightly browned. Cool at room temperature. Store covered in refrigerator.