2 tbsp. all-purpose flour
3/4 c. granulated sugar
1/4 tsp. salt
2 egg yolks (lg. eggs)
1/2 c. peanut butter
1 (8") pie shell, baked (see below)
Meringue (see below)

Combine sugar, flour and salt. Add milk, blending until smooth. Cook in double boiler. When it begins to thicken, pour slowly over slightly beaten egg yolks. Return to double boiler and cook until it coats spoon. Blend in peanut butter. When thick, remove from heat and cool. Pour into baked pie shell. Top with meringue. Bake in very moderate oven (325 degrees) until golden brown (15 minutes).

PASTRY:

3/4 c. all-purpose flour
1/8 tsp. baking powder
1/4 tsp. salt
2 tbsp. ice water (approx.)

Sift together flour, salt and baking powder. Cut in shortening. Add just enough ice water to hold pastry together. Roll out to line 8 inch pie pan. Prick with a fork. Bake at 450 degrees for 15 minutes.

MERINGUE:

2 egg whites
2 tbsp. sugar

Beat egg whites until stiff folding in sugar.