• Preheat oven to 350℉. Gather all your ingredients so that you have everything close at hand on the counter or table.

Make the Crust

• In a medium bowl, mix together the 2 cups all-purpose flour and 1 teaspoon salt. Using a blending fork, cut in the 7/8 cup vegetable shortening. Add 1/2 cup cold water in two parts, mixing until ingredients form a nice dough.
• Divide in half. Using a rolling pin, roll out on a floured surface big enough to fit the pie pan.
• For this recipe crimp edges and poke tiny holes all around with a fork. Blind bake pastry by lining crust with a sheet of crumpled waxed paper and then filling it with 2 cups of dried beans or pie weights.
• Bake in preheated oven on lowest rack in oven for 20 minutes with beans. Remove beans and waxed paper and bake for another 15-17 minutes until lightly brown.

Cook the Pudding

• Using two prep bowls, separate 3 large egg yolks from the whites, being careful not to get any yolk in the whites. Save the whites for the meringue by refrigerating until ready to use.
• In a large saucepan, combine the 2 cups whole milk, 1/3 cup of granulated sugar, 2 tablespoons butter, and 1/2 teaspoon salt. Heat on medium-low and stir until the butter begins to melt and the milk just starts to boil. You will see little bubbles forming at the edge of the pan. Remove from heat.
• In a small bowl, combine egg yolks, the remaining 1/3 cup granulated sugar, and 3 1/2 tablespoons cornstarch. Spoon 1/2 cup of the warm milk to the mixture and whisk together until smooth.
• Add the tempered egg mixture to the warm milk and stir to combine. Return the saucepan to medium low heat and cook until thickened 1-2 minutes, stirring constantly.
• Remove from heat and add 2/3 cups miniature semi-sweet chocolate chips, 1/2 cup creamy peanut butter, and 2 teaspoons vanilla extract. Stir until thoroughly combined and chips have melted.
• Pour the pudding into the baked pie crust.

Prepare the Meringue

• To prepare the meringue, place the refrigerated 3 large egg whites in a large mixing bowl. Add in 1/2 teaspoons vanilla extract, and 1/4 teaspoon cream of tartar. Mix on medium high speed until the whites turn frothy.
• Gradually add 6 tablespoons granulated sugar, one tablespoon at a time, mixing well  on high speed between each addition. Continue beating until stiff glossy peaks form, 2-4 minutes.

Assemble and Bake the Meringue Pie

• Spoon the whipped meringue on top of the pudding, spreading to touch the sides of the pie plate.
• Sprinkle the meringue with 1/4 cup toffee bits, if desired.
• Bake in preheated 325°F oven for 8-10 minutes until lightly browned. Cool on a wire rack, then cover and refrigerate for 2-3 hours before serving. Serves 8.