Cream Filling:

1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt
3 egg yolks (save whites for meringue)
2 c. milk
2 tbsp. butter
1 tbsp. vanilla

Combine cornstarch, sugar, salt, egg yolks and milk. Cook until thick, stirring constantly. Remove from stove and add butter and vanilla. Stir until butter melts.

Pie:

1 baked pie shell
1 c. powdered sugar
1/2 c. smooth peanut butter

Mix powdered sugar and peanut butter until crumbly. Spread crumbly mixture evenly into bottom of baked pie shell, saving one tablespoon.

Pour hot cream filling on top. Cover filling with meringue (below) and sprinkle on the remaining crumbly mixture on top of the meringue.

Bake at 325°F until golden brown. This pie is best if allowed to set all day or overnight. A very delicious pie and easy to make.

Meringue:

3 egg whites (saved from cream filling)
5 tbsp. sugar

Beat 3 egg whites until stiff and soft peaks form. Add 5 tablespoons sugar one at a time until stiff peaks form. Cover the cream filling with meringue.