one prepared pie crust 3/4-1 cup powdered sugar
3/4 cup creamy peanut butter
2/3 cup sugar
3 cups milk (2% or whole)
2 tablespoon butter
4 egg yolks (save whites for meringue)
1/4 cup corn starch
1 teaspoon vanilla
1/2 tsp. cream of tartar
4 egg whites (reserved from filling)
6 tablespoon granulated sugar
Prepare the pie crust (make from scratch, bake a frozen or roll-out, or open a pre-made chocolate cookie-crumb crust...which is what I did)
Combine powdered sugar and peanut butter with a fork or pastry blender until smooth.
Press half of the peanut butter mixture into the pie crust.
Combine next 6 ingredients (sugar through corn starch) in a saucepan.
Whisk until smooth.
Bring to a boil and boil (stirring constantly) for 2 minutes until the mixture thickens.
Add the vanilla.
Pour filling over the peanut butter layer.
Prepare meringue by beating cream of tarted and egg whites until stiff peaks.
Gradually add granulated sugar.
Spread meringue over the filling and crumble remaining peanut butter mixture between meringue peaks.
Bake at 350 for 10 minutes to brown meringue.