Buckeye Pie

• 1 (9-inch) pie shell, baked and cooled
• 4 large egg yolks
• 2 1/2 c. milk
• 1/4 c. cornstarch
• 1 c. light brown sugar, firmly packed
• 2 tsp. vanilla
• 1/2 c. creamy peanut butter
• 2 Tbsp. unsalted butter
• 2 Tbsp. corn syrup
• 1 Tbsp. water
• 2 oz. semi-sweet chocolate
• 1 oz. milk chocolate
• whipped cream (optional)

1. In a bowl, combine yolks and milk.
2. In a heavy saucepan, combine cornstarch and brown sugar.
3. Stir milk mixture into sugar mixture.
4. Cook over medium heat, stirring constantly until mixture thickens and boils.
5. Remove from heat and add vanilla.
6. Strain to remove any lumps.
7. Stir in peanut butter.
8. Cover pudding with plastic wrap to prevent a "skin" from forming.
9. Cool to room temperature; spread in pie shell and cover with topping.

pie shell, egg yolks, milk, cornstarch, light brown sugar, vanilla, peanut butter, unsalted butter, corn syrup, water, semisweet chocolate, milk chocolate, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=147078 (may not work)