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Combine remaining ingredients except egg whites, butter and vanilla in a sauce pan. Cook over medium heat until thickened, stirring constantly. Add butter and vanilla, then pour into prepared pie shell.
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For meringue, beat egg whites, cream of tartar and corn starch until stiff, gradually adding sugar. Pour on top of filling, making sure that the meringue touches the crust all around to prevent shrinking. Sprinkle remaining peanut butter/sugar mixture over the meringue.
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