Peanut Butter Cream Pie

• 1/2 c. granulated sugar
• 1/4 tsp. salt
• yolks from 3 large eggs
• 1/2 c. peanut butter
• 1 (9-inch) graham cracker pie crust
• 1/2 c. cornstarch
• 1 1/2 c. water
• 1 (12 oz.) can evaporated milk
• 2 tsp. vanilla

1. Mix sugar, cornstarch and salt in a medium-sized heavy saucepan.
2. Beat yolks, milk and water with whisk until well blended.
3. Stir into sugar mixture.
4. Whisk constantly over medium heat about 5 minutes, until thick and boiling.
5. Boil 1 minute. Remove from heat.
6. Add peanut butter and vanilla.
7. Whisk until well-blended.
8. Let stand at room temperature for 15 minutes or until slightly cooled, stirring 3 times.
9. Pour into crust; cover loosely with plastic wrap.
10. Refrigerate at least 4 hours or overnight.

sugar, salt, yolks from, peanut butter, graham cracker pie crust, cornstarch, water, milk, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683760 (may not work)