Peanut Butter Cream Pie

• 3/4 c. powdered sugar
• 1/2 c. Jif creamy peanut butter
• 1 (9-inch) pastry shell, baked and cooled
• 1/2 c. granulated sugar
• 3 Tbsp. cornstarch
• 1/2 tsp. salt
• 3 slightly beaten egg yolks
• 2 1/2 c. milk
• 2 tsp. vanilla
• 3 egg whites
• 6 Tbsp. granulated sugar

1. Combine granulated sugar and Jif until mixture resembles coarse crumbs.
2. Reserve 3 tablespoons of the crumb mixture.
3. Sprinkle the remaining mixture over the bottom of baked shell.
4. In medium saucepan, combine the 1/2 cup sugar, cornstarch and salt.
5. Combine egg yolks and milk, stir into granulated sugar mixture until well blended.
6. Cook over medium heat, stirring constantly, until mixture comes to a boil.
7. Cook and stir 1 minute longer.
8. Remove from heat. Stir in vanilla.
9. Cool to room temperature.
10. Pour into the shell. Preheat oven to 425u0b0.

powdered sugar, jif creamy, pastry shell, sugar, cornstarch, salt, egg yolks, milk, vanilla, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895987 (may not work)