Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  milk -- divided
     1/2           cup  peanut butter
     1/4           cup  plus 2 tablespoons light corn syrup
     1/3           cup  sugar
  3                     tablepoons cornstarch
     1/4      teaspoon  salt
  3                     eggs -- separated
  1         tablespoon  butter or margarine
  1           teaspoon  vanilla extract
  1                     baked 9-inch pastry shell
     1/8      teaspoon  cream of tartar
  3        tablespoons  sugar

Preparation:

Scald 1 cup milk in a heavy saucepan; add peanut butter and corn syrup, stirring well. Combine 1/2 cup sugar, cornstarch, and salt; gradually add remaining 1 cup milk, mixing well. Add to scalded milk mixture, stirring until 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 about one-fourth of hot mixture into yolks. Add to remaining hot mixture, stirring constantly. Cook over medium heat 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Spoon into pastry shell. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff peaks form, and sugar dissolves. Spread meringue over hot filling, sealing to edge. Bake at 400 degrees for 5 minutes or until browned.

Nutritional Information:

1780 Calories (kcal); 107g Total Fat; (52% calories from fat); 65g Protein; 155g Carbohydrate; 658mg Cholesterol; 1659mg Sodium