1 (10") baked pie shell
1/2 c. peanut butter
2/3 c. powdered sugar

CREAM FILLING:

2/3 c. sugar
1 tbsp. flour
3 egg yolks
2 tbsp. butter
3 tbsp. cornstarch
1/2 tsp. salt
3 c. milk
1 tsp. vanilla
1 tbsp. peanut butter

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar
1 tsp. cornstarch

1. Combine peanut butter and sugar until crumbly, spread over bottom of pie shell, reserving 2 tablespoons for decoration.

2. Make filling by combining ingredients (except vanilla) in medium saucepan, bring to boil, stirring constantly. Pour cream filling over peanut crunch layer.

3. Make meringue by beating egg whites until foamy; add sugar gradually, beating until whites are smooth and stiff. Spread over cream filling, sealing edges. Top with remaining peanut butter, sugar mixture. Bake in 350 degree oven for 10 minutes or until meringue is lightly brown.