In a small saucepan blend ¾ cup sugar, salt and cornstarch; stir in beaten egg yolks and milk. Cook, stirring constantly, until thickened. Cool; stir in nuts and vanilla. Pour nut filling into pastry shell.
In a medium bowl with an electric mixer on high, beat egg whites and cream of tartar until frothy. Add remaining sugar a bit at a time, beating well after each addition until stiff and glossy. Spread meringue over pie filling. Make in a 350ºF oven for 10-12 minutes or until meringue is golden brown.