Amount
Ingredient
Preparation



1/3
cup
peanut butter





3/4
cup
confectioners' sugar

sifted



1
each
pie shell

9inch, baked



1/3
cup
flour

all-purpose



1/2
cup
sugar





1/8
teaspoon
salt





2
cups
milk

scalded



3
each
egg yolks





2
tablespoons
butter

or margarine



1/2
teaspoon
vanilla extract







---

Meringue



3
each
egg whites





1/4
teaspoon
cream of tartar





1/2
cup
sugar





1
teaspoon
cornstarch

 Blend peanut butter with confectioners' sugar until mealy.

Sprinkle 2/3 of the mixture over baked pie crust.

Combine flour, sugar and salt in the top of double boiler.

Stir in milk. Cook over boiling water, stirring constantly until thickened.

Stir small amount of cooked filling into egg yolks.

Combine with remaining hot mixture; cook for several minutes more.

Add butter and vanilla.

Pour into pie shell. Top with meringue.

meringue: Beat egg whites until stiff; add cream of tartar.

Mix sugar with cornstarch.

Add gradually; beat stiff. Pile on pie; sprinkle with remaining peanut butter mixture.

Bake in 4F oven for 8 to 1 minutes or until delicately-browned.

Cool before serving.