1 (9 inch) baked pie shell
1/3 c. peanut butter
3/4 c. powdered sugar
1 c. Eagle Brand milk
4 eggs, separated
1/2 c. water
1 (4 oz.) box vanilla pudding (not instant)
1 (8 oz.) container sour cream
1/4 tsp. cream of tartar
6 tbsp. sugar

In small bowl, cut peanut butter into powdered sugar until crumbly. Sprinkle into pastry shell.

In saucepan: Mix milk, egg yolks, water, and pudding mix; cook and stir until thickened. Cool slightly. Stir in sour cream. Pour into pie shell.

Topping: Beat egg whites with cream of tartar; gradually add sugar. Beat until stiff. Spread on pie. Bake at 350 degrees for 15 minutes or until golden brown. Cool; chill. Refrigerate.