Directions:

Mix milk and half and half in small bowl. Combine 1 1/3 cups of the milk mixture with 1/2 cup sugar and butter in a heavy saucepan; heat until warm.

Combine remaining milk, cornstarch and lightly beaten egg yolks; add to warm milk. Cook over medium heat, stirring constantly, until thick.

Remove from heat. Add vanilla and peanut butter; stir until smooth. Cool slightly, then pour into baked shell.

Beat egg whites with cream of tartar until foamy; gradually beat in 2/3 cup sugar, beating until stiff and glossy. Spread over pie, sealing edges. Sprinkle with chopped peanuts if desired.

Bake at 350 degrees until lightly browned, 12 - 15 minutes. Allow pie to cool before serving.