Peanut Butter Pie

3/4 cup sifted powdered sugar
1/2 cup jif creamy peanut butter
1 9-inch pastry shell, baked and cooled
1/2 cup granulated sugar
3 Tablespoons cornstarch
1/2 teaspoon salt
3 slightly beaten egg yolks
2 1/2 cups milk
2 teaspoons vanilla
3 egg whites
6 tablespoons granulated sugar

Combine powdered sugar and jif till mixture resembles coarse crumbs. Reserve 3
tablespoons of the crumb mixture; sprinkle the remaining crumb mixture over
the bottom of baked pastry shell. In medium saucepan, combine the 1/2 cup of
granulated sugar, the cornstarch and salt. Combine egg yolks and milk; stir into
the sugar mixture till well blended. Cook over medium heat, stirring constantly,
till mixture comes to a boil. Cook and stir 1 minute longer. Remove from heat.
Stir in vanilla. Cool to room temperature. Pour into prepared pastry shell.
Preheat oven to 425 F. Beat egg whites at medium speed of electric mixer about
1 minute or till soft peaks form. Gradually add the 6 tablespoons granulated
sugar, about a tablespoon at a time, beating at high speed of electric mixer
4 minutes or till stiff peaks form. Spread over top of filling, sealing to edges
of pastry to prevent shrinkage during baking. Top with reserved peanut butter
crumb mixture. Bake in 425 F oven about 5 minutes or till lightly browned. Cool
to room temperature. Store covered, in refrigerator.

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