1 10-inch baked pie shell
1/2 c. crunchy peanut butter (creamy is fine)
2/3 c. confectioner's 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

MERINGUE:

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

Combine peanut butter and sugar until crumbly; spread over bottom of pie shell reserving 2 tablespoons for decoration. Make filling by combining sugar, cornstarch, flour, salt, egg yolks, milk & butter in medium saucepan; bring to boil, stirring constantly. Cook for two minutes. Remove from heat; add vanilla. Pour cream filling over peanut crunch layer. Make meringue by beating egg whites until foamy; add remaining ingredients gradually, beating until whites are smooth and stiff. Spread over cream filling, sealing edges. Top with remaining peanut-sugar mixture. Bake at 350 degrees for about 10 minutes or until meringue is lightly browned.