From the kitchen of Kay Putano. A pastry crust is
lined with a layer of peanut butter, then a creamy
custard filling and topped with meringue and peanut
butter crumble.
1 baked pie crust.

Peanut Butter Layer
1/2 c peanut butter
1 c confectioner sugar
Mix together.
Reserve 2 Tbsp. Set aside.
Sprinkle remaining mixture over
hot crust.
Press down.

Custard Layer
Cook until bubbly:
2 c milk
2/3 c sugar
2 Tbsp butter or margarine
1/4 c cornstarch
1 tsp vanilla
2 egg yolks
Pour over peanut butter layer.

Meringue Layer
Beat until soft peaks form:
3 egg whites
Gradually add:
6 Tbsp sugar
Beat to form stiff peaks.
Spread meringue over custard layer.
Be sure to seal meringue to entire edge of crust to
prevent shrinking.

Bake @ 400, 8 - 10 minutes or golden.
Keep refrigerated.
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