Stir together the first 5 ingredients; firmly press the mixture on the bottom and up the sides of a lightly greased 9 1/2 inch deep-dish pie plate.
Bake 15 minutes or until lightly browned. Transfer to a wire rack and cool completely. (about 30 minutes)
Whisk together the egg yolks and the next 4 ingredients in a large bowl; pour the mixture into the cooked crust.
Bake at 350 degrees for 25 minutes or until set. Cool completely on a wire rack (about 1 hour).
Preheat the oven to 375 degrees.
Whisk 3 tablespoons cold water into the cornstarch in a 1 qt saucepan; whisk in 2/3 cup boiling water. Cook over medium heat, whisking constantly, 1 minute or until a thick gel forms. Remove from the heat; cool completely (about 30 minutes).
Beat 4 egg whites and the cream of tartar at medium-high speed with a heavy duty electric mixer, using the whisk attachment, until foamy. Gradually add 1` cup sugar; beat until glossy, stiff peaks form. Beat in the vanilla and salt. Slowly beat in the cornstarch mixture. Beat in 3 minutes.
Spread the meringue over the cooled pie, and bake at 375 degrees for 15 minutes or until the meringue is golden brown. Transfer to a wire rack, and cool completely for about 45 minutes. Serve at room temperature or chill 8 to 24 hours.