Bake pie crust. Cool. Combine powdered sugar and peanut butter. Blend until the appearance of bisquick mix. Spread half of this mixture on pie crust. Combine cornstarch, sugar and salt. Add scalded milk and mix well. Pour small amount over beaten egg yolks, mix well, then return to milk mixture. Cook in top of double boiler until mixture thickens. Add butter and vanilla. Pour into pie crust. Beat egg whites with cream of tartar until stiff. Spread over pie. Sprinkle the remainder of peanut butter mixture over meringue. Bake at 325° until the meringue is brown. Refrigerate until ready to serve. Yield: 6 to 8 servings.

Alpha B. Ambort

From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,