Peanut Butter Cream Pie

Directions

1. Bake the empty pie shell per its package direction.
2. In a double boiler melt the chocolate chips.
3. Stir in the cream and vanilla essence.
4. Mix well and then pour into the bottom of the pie shell.
5. In a bowl mix the 1/3 cup sugar, cornstarch, salt and 1 cup of the milk until smooth. Reserve.
6. In a saucepan scald the remaining milk and then add the peanut butter and corn syrup.
7. When well mixed add the cornstarch mixture from the bowl to the saucepan.
8. Cook over medium and stir constantly until the mixture is thickened and comes to a boil.
9. Boil for one more minute stirring constantly then remove from the heat.
10. Beat the egg yolks in a bowl.
11. Stir in 1/3 of the peanut butter mixture into the egg yolks and mix well.
12. Return the saucepan to the heat and add the egg yolk mixture to the saucepan.
13. Cook over medium heat for 1-2 more minutes.
14. Remove from the heat and stir in the butter and vanilla.
15. Pour into the pastry shell.
16. 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.
17. Spoon meringue over the top of the pie spreading to the edges.
18. Bake at 400 degrees for 6-8 minutes or until browned.