Total Calories: 213
Blend sugar and peanut butter with fork until mixture is crumbly. Spread 1/2 mixture in bottom of baked pastry shell; reserve remainder.
Combine cornstarch, sugar, egg yolks (reserve whites), vanilla, peanut butter, salt, and milk, and cook in double boiler until thickened, stirring constantly. Spoon Filling over peanut butter mixture in pastry shell.
Beat egg whites, sugar, and salt until stiff and spread over pie. Sprinkle remaining peanut butter mixture on top. Bake at 325° for 20 minutes, or until Meringue is firm and brown.
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