1/2 cup butter or margarine
5 cups white sugar
1 1/8 cups milk
1 teaspoon vanilla extract
1 teaspoon vanilla extract
3 cups all-purpose flour
4 tablespoons peanut butter
1 (3 ounce) package instant vanilla pudding mix
1/2 cup brown sugar
Bake chocolate pie crust in the 350 degree F (175 degree C) for 8 minutes. Prepare egg and peanut meringue eggs according to package directions; set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a second 8-inch pie pan for baking.
In a large bowl, cream butter with sugar and milk until smooth (batter will be sticky). Beat in egg and vanilla extract -- mix gently, not over-mix. Gradually beat in flour, stirring constantly. Stir together the peanut butter, instant vanilla pudding and brown sugar until well blended. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes or until pie is golden. Cool completely before removing from oven. Fold the crust up and cut into squares. Serve chilled. 1 to 2 people is enough.