1 pie crust, baked
1 c. chocolate chips
1/2 c. peanut butter
2 1/2 c. milk, divided
1 1/2 c. sugar, divided
3 tbsp. flour
3 tbsp. and 1/2 tsp. cornstarch
1/2 tsp. cream of tartar
4 eggs, separated
1 tsp. vanilla
1 tbsp. butter

Put chips into pie crust; warm in oven until chips are melted enough to spread. Spread melted chips about an inch high on sides of crust. Chill.

Spread room temperature peanut butter over top of chocolate. Cover peanut butter with vanilla pie filling.

To make filling: Scald 2 cups milk and mix 3/4 cup sugar, flour, 3 tablespoons cornstarch, 1/2 cup milk and egg yolks; pour into scalded milk. Add vanilla and butter. Stir until thick. Pour mixture over peanut butter.

Cover with meringue. To make meringue, blend egg whites, 1/2 cup sugar, 1/2 teaspoon cornstarch and 1/2 teaspoon cream of tartar. Beat until stiff. Pour over pie to the edge of crust. Bake at 350 degrees until brown and firm. Cool and serve.