Peanut Butter Cream Pie

Bake the empty pie shell per the package or per your recipe directions. When done remove it from the oven and set aside.

In the top of a double boiler (with simmering water in the bottom) melt the chocolate chips. Then stir in the cream and vanilla essence.
Mix well and then pour into the bottom of the pie shell. Set aside.

In a bowl mix the 1/3 cup sugar, cornstarch, salt and 1 cup of the milk until smooth. Set aside.

In a saucepan scald (bring it almost to a boil) the remaining milk and then remove the pan from the heat and add the peanut butter and corn syrup. When well mixed add the cornstarch mixture from the bowl to the saucepan. Cook over medium heat and stir constantly until the mixture is thickened and comes to a boil. Boil for one more minute stirring constantly then remove pan from the heat.

Beat the egg yolks in a heat safe bowl. Stir 1/3 of the hot peanut butter mixture into the egg yolks and mix well. Return the saucepan to the heat and add the egg yolk mixture to the saucepan. Cook over medium heat for 1-2 more minutes. Remove from the heat and stir in the butter and vanilla. Pour into the pastry shell over the chocolate mixture and spread gently to smooth the top.

Preheat the oven to 400 F.

Prepare the meringue topping by beating the egg whites and cream of tartar until peaks form. Mix in the 3 tablespoons of sugar one tablespoon at a time until the sugar is dissolved. Spoon meringue over the top of the pie and gently spread it to the edges.

Bake at 400 F for 6-8 minutes or until browned.