Bake crust to a golden brown. Remove from oven.

Mix peanut butter and powdered sugar, with a beater, until crumbly.

Spread 3/4 of the mixture evenly over the bottom of the crust. Set aside.

Reserve the remaining mixture to spread on top of pie.

Combine all ingredients in a medium sauce pan. Cook over low heat, stirring constantly, until thick.

Pour thickened custard into crust. Set aside.

Add egg whites to a mixing bowl.

Beat well.

Add other ingredients.

Continue beating until stiff peaks form.

Spread meringue over custard, peaking in the middle of the pie.

Scatter the remaining peanut butter/sugar crumbles evenly over the top of the meringue.

Set oven to broil.

Place pie in oven and, watching very closely and constantly, gently brown the meringue. It will not take long - watch closely.

Remove from oven.

Store in the refrigerator, until ready to serve, at least 2 hours, to chill.