1 c. powdered sugar
1 (9 inch) pastry shell, baked
2/3 c. sugar
1/4 tsp. salt
2 c. milk, scalded
3 egg whites
1/2 c. creamy peanut butter
1/4 c. cornstarch
3 egg yolks, beaten
2 tbsp. butter
1/4 tsp. vanilla

Combine powdered sugar and peanut butter; mix with a fork until mixture resembles coarse meal. Spread half the mixture in pastry shell; set remaining mixture aside. Combine remaining ingredients, except egg whites, in a saucepan. Cook over medium heat until thickened, stirring constantly. Spoon filling over peanut butter layer in pastry shell. Beat egg whites until stiff; spread over filling. Sprinkle remaining peanut butter mixture over meringue. Bake at 325 degrees for 20 minutes. Let cool before serving.