Instructions: In a mixing bowl, cut the peanut butter into the powdered sugar till crumbly. Set aside.

For the filling, in a medium or large saucepan, combine the sugar and cornstarch. Add milk all at once. Cook and stir till bubbly. Cook 2 minutes more. Remove from heat and gradually stir about 1 cup of the hot mixture into the eggs. Return all to saucepan. Cook till nearly bubbly, but do not boil. Reduce the heat. Cook and stir the mixture for 2 minutes more. Stir the butter or margarine and vanilla into the mixture.

Sprinkle the baked crust with half of the peanut butter mixture. Mound the filling on top. Cover; chill 1 hour.

In a mixing bowl, beat the whipping cream just till stiff peaks form

(tips stand straight). Spread whipped cream over pie. Sprinkle with remaining peanut mixture. Chill till serving time (at least 2 hours).

Store leftovers in the refrigerator.

Makes 8 servings.

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