Peanut Butter Pie

The one and only! This has an old-fashioned cream pie taste and is a huge hit wherever I take it. This is Chris' absolute favorite childhood treat...

Peanut Butter Pie
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1 9 in. frozen or homemade pie crust, baked
1 cup powdered sugar + 6 tbsp. powdered sugar
1/2 cup peanut butter
1/4 cup cornstarch
2/3 cup sugar
dash salt
2 cups milk
3 eggs, yolks and whites seperated
2 tbsp. butter
1 tsp. vanilla extract
1/4 tsp. salt

In small bowl, mix peanut butter and 1 cup powdered sugar. Mix together with fork until crumbs form. Spread half of peanut butter mixture into pie shell. In small saucepan, heat milk until hot. With wooden spoon, stir in cornstarch, sugar, and dash salt into hot milk. Very quickly, add beaten egg yolks to mixture, stirring constantly. Cook until thick (10-20 minutes). Remove from heat when thick (mixture will coat spoon well). Quickly stir in butter and vanilla until blended. Cool. Stir again and put mixture into pie crust. In a medium bowl, on high speed, beat egg whites and 1/4 tsp. salt until frothy. Add 6 tbsp. powdered sugar, beat on high until very stiff. Swirl onto top of pie. Sprinkle meringue with remaining peanut butter/powdered sugar mixture. Bake at 350 degrees for 10 minutes or until meringue is golden. Cool completely in refrigerator, preferably overnight before serving. Serves 8.