Peanut Butter Streusel Pie

• 1/3 cup (80 ml) smooth peanut butter
• 2/3 cup (150 ml) confectioner's sugar
• 1 baked 9 inch pie shell
• 1/3 cup (80 ml) flour
• 1/8 tsp (1 ml). salt
• 2 tbsp (30 ml) butter
• 1/2 tsp (2 ml). vanilla
• 1/3 cup (80 ml) sugar
• 3 egg yolks, slightly beaten
• 2 cups (475 ml) scalded milk
• 3 egg whites
• 1/3 cup (80 ml) sugar
• 1/4 tsp (1 ml). cream of tartar
• 1 tsp (5 ml). cornstarch

1. Blend peanut butter and confectioner's sugar.
2. Sprinkle two-thirds of mixture over pie shell.
3. Combine flour, 1/3 cup (80 ml) sugar and salt in double boiler.
4. Stir in scalded milk.
5. Cook over water, stirring constantly, until thickened.
6. Stir a small amount of cooked filling into egg yolk.
7. Combine with remaining hot mixture.
8. Cook several minutes longer.
9. Add butter and vanilla.
10. Pour into pie shell.
11. Top with meringue.
12. Beat egg whites until stiff.
13. Add cream of tarter.
14. Gradually add sugar mixed with the cornstarch.
15. Beat until stiff and shiny.
16. Pile on pie.
17. Sprinkle with remaining peanut butter mixture.
18. Brown meringue.
19. Cool before serving.

smooth peanut butter, sugar, shell, flour, salt, butter, vanilla, sugar, egg yolks, milk, egg whites, sugar, cream of tartar, cornstarch

Taken from online-cookbook.com/goto/cook/rpage/000B25 (may not work)