1/3 c. peanut butter
3/4 c. powdered sugar
1 (9 inch) pastry shell
1/3 c. flour
1/2 c. sugar
1/4 c. peanut butter
1/8 tsp. salt
2 c. scalded milk
3 egg yolks, slightly beaten
2 tbsp. butter
1/2 tsp. vanilla

Blend peanut butter (1/3 cup) with powdered sugar until mealy. Sprinkle 2/3 of the mixture into pie shell. Combine flour, sugar and salt in top of double boiler. Stir in milk. Cook over boiling water, stirring constantly, until thick. Stir small amount of filling into egg yolks. Combine with remaining hot mixture and cook several minutes longer. Add butter, vanilla and 1/4 cup peanut butter. Pour into pie shell.

PEANUT BUTTER STREUSEL MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar mixed with 1 tsp. cornstarch

Beat egg whites until stiff. Add cream of tartar. Add sugar mixture gradually. Beat until stiff and shiny. Pile on pie, sprinkle with remaining peanut butter mixture. Bake in 350 degree oven until browned. Cool before serving.

I usually use whipped topping on the pie instead of meringue and sprinkle with remaining peanut butter mixture.