3/4 c. confectioners sugar
1/2 c. creamy peanut butter
1 (9 inch) pie pastry, baked & cooled
2/3 c. plus 3 tbsp. cornstarch, divided
2/3 c. plus 3 tbsp. sugar
3 eggs, separated
2 1/2 c. milk
2 tbsp. butter
1 tsp. vanilla extract
1/2 c. water

Place confectioners sugar in bowl. Cut in the peanut butter with pastry blender until crumbly. Set aside 2 tablespoons for garnish. Sprinkle remaining crumbs into the pie shell. In a saucepan, combine 2/3 cup sugar, 1/3 cup cornstarch, egg yolks and milk. Cook over medium heat until mixture thickens. Remove from heat; add butter and vanilla, stirring until the butter melts. Pour into pie shell. In small saucepan, combine remaining sugar and cornstarch with water; cook over low heat until thickened. Cool slightly. Beat egg whites until stiff; fold in cornstarch mixture. Spread meringue over the hot filling, sealing to edges. Sprinkle reserved peanut butter mixture over top. Bake at 350 degrees for 12 to 15 minutes or until golden brown.

Makes 8 servings.