Peanut Butter Pie FIRST PLACE WINNER! Francis of Bowling Green

2 1/2 cups milk      2 Tablsp margarine     1 cup packed brown sugar            1/4 cup cornstarch

2 egg yolks                 1/8 teasp salt                 1/2 teasp vanilla                1/4 cup creamy peanut butter

1 baked 9" pie shell

In a dbl boiler, heat until warm:   2 cups milk, margarine.  In a separate bowl, combine

brown sugar, cornstarch, salt, egg yolks and 1/2 cup milk.  Blend well, add into the

dbl boiler mixture and continue heating until thickened.  Continue cooking for another 5 minutes

over low heat.  Remove from the heat and add in vanilla and PB.

In another dish, with fingers combine:  3/4 cup powdered sugar and 1/3 cup peanut butter.

Put 2/3 of these crumbs in the bottom of the baked pie shell.  Top with pudding, top with meringue

then place the remaining crumbles on top of the meringue before baking:  Meringue recipe:

Beat 4 egg whites with 1/8 teasp cream of tartar until soft peaks.  Gradually add in:

4 Tablsp sugar and 1 teasp cornstarch blended together.  Beat until egg whites are stiff peaks.

Bake until light brown, 10-12 mins at 350.