3/4 c. powdered sugar
1/2 c. creamy peanut butter
3/4 c. granulated sugar (save 1/4 c. for meringue)
3 tbsp. cornstarch
1 tbsp. flour
1/8 tsp. salt
3 lg. eggs
3 c. milk
2 tsp. butter
1 tsp. vanilla
1 deep 9 inch baked pie shell
1/4 tsp. cream or tartar

In small bowl combine powdered sugar and peanut butter to make coarse crumbs. Set aside.

In a 2 quart saucepan, stir together 1/2 cup granulated sugar, cornstarch, flour and salt.

Separate eggs, placing whites in medium size bowl at room temperature. Set aside. Add yolks to mixture in saucepan along with milk, mix until well combined. Cook over medium heat stirring constantly until it comes to a boil. Cook 2 minutes longer stirring until thickens to pudding. Remove from heat. Stir in butter and vanilla.

Heat oven to 375 degrees.

Sprinkle 1/3 of peanut butter mixture over bottom of pie shell. Spoon 1/2 of pudding over crumbs. Sprinkle with 1/3 more crumbs and top with remaining pudding.

Add cream of tartar to egg whites and beat with electric mixer at high speed until soft peaks form. Gradually sprinkle remaining 1/4 cup granulated sugar over egg whites until stiff peaks form when beater is lifted. Spread meringue over pudding in pie shell being sure to touch side of pie shell to seal edges. With spatula, swirl top of meringue to seal edges. With spatula swirl top of meringue. Sprinkle with remaining 1/3 of peanut butter crumbs around top edge to make border.

Bake pie 8 to 10 minutes until meringue is golden brown. Cool before cutting. Store in refrigerator.