1 c. granulated sugar
1/2 c. peanut butter
1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt (opt.)
2 c. scalded skim milk
3 Egg Beaters (or yolks)
3 egg whites (meringue)
1/2 tbsp. vanilla
1 baked pie shell
2 tsp. butter

Make meringue with 2 tablespoons sugar and 1 teaspoon cream of tartar.

Cut peanut butter into powdered sugar until like Bisquick (have peanut butter ice box cold); set aside.

Make custard by combining starch, sugar, salt and scalded milk. Put small amount of this mixture over egg yolks. Add egg yolk mixture to milk mixture and heat until thickens, stirring constantly over medium heat or a double boiler. Add vanilla and butter. Cool. Put 1/2 of peanut butter mixture in crust. Add custard. Cover with meringue. Put remaining peanut mixture on meringue. Bake until meringue is brown.