1 (10 inch) pie crust, baked
1 c. sugar
3 c. milk
3 heaping tbsp. cornstarch
4 eggs
3 tbsp. butter
1 heaping tbsp. peanut butter

Warm 2 1/2 cups milk. Mix sugar, cornstarch, egg yolks and 1/2 cup milk which has been warmed. Cook until thick. Add butter and peanut butter. Pour into baked pie crust. Add meringue: 1/2 tsp. cream of tartar 4 tsp. sugar Pinch of salt

Whip egg whites with cream of tartar and salt until very stiff (meringue will stand up). Add sugar gradually and continue to beat until all sugar is dissolved. Do not under beat. Pile meringue onto hot pie filling, being careful to seal meringue onto edge of crust to prevent shrinking and weeping. Bake until delicately browned in 400 degree oven for 8 to 10 minutes.