1 Baked 9″ Pie Shell

Layer 1:
1/3 c. Creamy Peanut Butter
3/4 c. Powdered Sugar

Combine peanut butter and powdered sugar until crumbly.
Sprinkle over baked pie shell.

Layer 2:
1/3 c. Flour
1/2 c. Granulated Sugar
1/8 tsp. Salt
2 c. Whole Milk, scalded
3 Egg Yolks
2 tbsp. Butter
1 tsp. Vanilla

In top of a double boiler combine flour, sugar and salt.
Stir in scalded milk.
Cook mixture over boiling water, stirring constantly until thickened.
Stir some of hot mixture into egg yolks.
Stir egg yolk mixture into remaining hot filling mixture and cook 5 minutes longer.
Remove from heat and stir in butter and vanilla.
Pour into pie shell.
Top with meringue covering entire top of pie.
Bake 10-12 minutes at 400°F. until meringue is a golden brown.

Layer 3: Meringue:
3 Egg Whites
1/4 tsp. Cream of Tartar
1 tsp. Vanilla
1/2 c. Granulated Sugar
1 tsp. Cornstarch

In a glass or stainless steel bowl beat egg whites until foamy.
Add cream of tartar and vanilla.
Gradually add sugar and continue beating until stiff peaks form.