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Creamy Peanut Butter Pie




Source of Recipe


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2/3 cup sugar
2 1/2 Tbsp. cornstarch
1 Tbsp. flour
1/2 tsp. salt
2 cups milk
3 egg yolks, beaten
1/2 cup creamy peanut butter
9 inch pastry shell, baked
Whipping cream or topping

In a saucepan, stir together sugar, cornstarch, flour, and salt.
Gradually add milk. Cook and stir over medium-high heat until
thick and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from heat. Stir about 1 cup of mixture into egg yolks; return
all to saucepan. Return to heat and bring to a gentle boil, stirring
constantly. Cook and stir 2 minutes more. Remove from heat; stir
in peanut butter till smooth. Pour into the pastry shell; cool.
Cover and store in refrigerator. Garnish with whipped cream or
topping when served. Yield: 8 servings.