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

In a large saucepan, scald 1 cup milk. Add peanut butter and corn syrup; stir well. Combine 1/3 cup sugar, cornstarch, and salt. Gradually add remaining cup of milk, mixing well. Add this mixture to the scalded milk mixture, stirring until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat.

Beat egg yolks until thick and lemon colored. Gradually stir in about 1/4 of hot mixture into yolks, then combine yolk mixture with remaining hot mixture. Cook over medium heat for 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Spoon into baked pie shell.

Make meringue: Using an electric mixer, beat whites (at room temperature) and cream of tartar at high speed until soft peaks form. Gradually add 3 tablespoons sugar, beating until sugar is dissolved and stiff peaks form. Spread meringue mixture over pie filling to edge of pie shell. Bake at 400 degrees for 5 minutes or until meringue is browned.