Prep Time: 20 mins.
Cook Time: 20 mins.
1 (9-inch) frozen deep-dish pie shell
1 cup powdered sugar
1/2 cup creamy peanut butter
1/4 cup cornstarch
2/3 cup plus 1/4 cup sugar
1/4 teaspoon salt
2 cups milk
3 large eggs, separated
1 teaspoon vanilla extract
1 tablespoon butter
Bake crust for a filled pie according to package instructions and cool completely.
Heat oven to 325 F. In a small bowl, use a fork to mix the powdered sugar and peanut butter until the mixture is crumbly. Spread about 2/3 of the mixture in the bottom of the cooled pie crust. Set the remainder aside.
In a medium saucepan, whisk together cornstarch, 2/3 cup sugar and salt. Add milk and egg yolks and whisk well. Heat over medium-low heat, stirring constantly to prevent scorching, until thickened — about 10 minutes. The mixture should be the consistency of thick pudding. Remove from heat and add vanilla and butter. Stir until butter has melted. Pour mixture over the peanut butter mixture in the pie crust.
Make meringue by beating egg whites with an electric mixer in a clean bowl until frothy. Gradually add the other 1/4 cup sugar and continue to beat until you get to the stiff peak stage. The meringue should be glossy. Spread over the custard filling in the pie.
Sprinkle the remaining peanut butter crumble mixture over the meringue and bake 20 to 30 minutes or until golden brown. Cool completely and chill in the refrigerator 2 to 4 hours or overnight before serving.