3/4 c. plus 2 tbsp. confectioners sugar, divided
1/3 c. peanut butter
1 (9-inch) pastry shell, baked
1 c. sugar
1/3 c. all-purpose flour
dash of salt
2 c. milk
2 eggs, lightly beaten
1 tbsp. butter
1 tsp. vanilla extract
1 1/4 c. heavy whipping cream

Place 3/4 cup confectioners sugar in a bowl. Cut in peanut butter until mixture resembles fine crumbs. Set aside 3 tablespoons for garnish. Sprinkle the remaining mixture into the pastry shell. Set aside.

In a saucepan, combine the sugar, flour and salt. Gradually stir in the milk. Bring to boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat. Stir in a small amount into the eggs. Return all to the pan. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat. Add butter and vanilla, stirring constantly. Pour into cool crust. Cool slightly and refrigerate 1 to 2 hours.

In mixing bowl, beat cream until it begins to thicken. Add remaining confectioners sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over filling. Sprinkle with remaining crumb mixture. Refrigerate.