1/2 c. sifted powdered sugar
1/4 c. chunky peanut butter
1 baked 9-inch pie shell
2/3 c. sugar, divided
2 tbsp. cornstarch
1 tbsp. all-purpose flour
1/4 tsp. salt
2 1/4 c. milk, divided
3 egg yolks, lightly beaten
1 tbsp. butter
1 tsp. vanilla

Combine powdered sugar and peanut butter in small bowl; blend well. Sprinkle half of peanut butter mixture over bottom of pie shell. Combine 1/3 cup sugar, cornstarch, flour and salt in small bowl; blend thoroughly. Add 1/4 cup milk and egg yolks; blend well; set aside.

Combine remaining 1/3 cup sugar and 2 cups milk in saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from heat. Slowly stir about 1 cup hot milk mixture into egg yolk mixture; return all to saucepan.

Bring to a boil over medium-high heat, stirring constantly. Boil 4 minutes, or until thickened. Remove from heat. Stir in butter and vanilla. Let stand until cool.

Preheat oven to 400 degrees. Pour filling into pie shell. Spoon mounds of Perfect Meringue around outer edge of filling. Spread carefully around edge, being certain that meringue touches inner edge of crust.

Spoon remaining meringue over center of filling; spread to border. Sprinkle remaining peanut butter mixture over meringue. Bake 8-10 minutes, or until peaks are golden brown. Cool in pan on wire rack away from draft.

PERFECT MERINGUE:

3 egg whites, at room temperature
1/4 tsp. cream of tartar
6 tbsp. sugar

Place egg whites in small mixing bowl. Add cream of tartar. Beat at low speed of electric mixer until foamy. Add sugar, a little at a time, beating at medium-high speed until soft peaks form.