Preparation / Directions:
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.
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