2 c. milk, divided
1/2 c. peanut butter
1/4 c. + 2 tbsp. light corn syrup
1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
3 eggs, separated
1 tbsp. butter
1 tsp. vanilla extract
1 (9 inch) pie shell, baked
1/8 tsp. cream of tartar
3 tbsp. sugar

1. Scald 1 cup milk in heavy saucepan. Add peanut butter and corn syrup, stirring well.

2. Combine 1/3 cup sugar, cornstarch and salt.

3. Gradually add remaining 1 cup milk, mixing well. Add to scalded milk mixture, stirring until blended.

4. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil for 1 minute, stirring constantly. Remove from heat.

5. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks.

6. Add to remaining hot mixture, stirring constantly and cook over medium heat for 1 minute, stirring constantly.

7. Remove from heat.

8. Stir in butter and vanilla.

9. Spoon into pastry shell.

MERINGUE PREPARATION:

10. Beat egg whites at room temperature and cream of tartar at high speed until soft peaks.

11. Gradually add 3 tablespoons sugar, beating until stiff peaks form and sugar dissolves.

12. Spread meringue over hot filling sealing to edge.

13. Bake at 400 degrees for 5 minutes until browned.