Peanut Butter Pie With Meringue Topping

• 1 9 inch pie shell, baked
• 1 cup powdered sugar
• 1/2 cup peanut butter
• 1/4 cup cornstarch
• 2/3 cup sugar
• 1/4 teaspoon salt
• 2 cups scalded milk
• 2 egg yolks, beaten (save the whites for meringue)
• 2 tablespoons butter
• 1/4 teaspoon vanilla
• 3 egg whites (use two mentioned above, plus one more egg white)

1. Combine powdered sugar and peanut butter.
2. Blend with fork or pastry blender until coarse crumbs form.
3. Spread half of crumbs onto cooled pie shell.
4. Set aside.
5. Combine cornstarch, sugar, and salt.
6. Add scalded milk and mix well.
7. Pour small amount slowly over beaten egg yolk and mix.
8. Cook on top of double boiler until mixture thickens.
9. Add butter and vanilla; pour into prepared pie shell.
10. Beat egg whites until soft peaks form a meringue.
11. Spread on filling, sealing sides by crust.
12. Sprinkle with remainder of peanut butter crumbs.
13. Brown slightly under broiler-- WATCH!
14. to avoid crumbs burning.
15. Allow to cool and chill until ready to serve.
16. NOTE: If you're in a rush and need a shortcut, you could substitute vanilla or French Vanilla pudding mix for the filling made from scratch-- either the kind you cook or instant should be okay-- Prepare according to package directions.

shell, powdered sugar, peanut butter, cornstarch, sugar, salt, milk, egg yolks, butter, vanilla, egg whites

Taken from www.food.com/recipe/peanut-butter-pie-with-meringue-topping-70293 (may not work)