Peanut Butter Pie

• 2/3 c. sugar
• 2 1/2 Tbsp. cornstarch
• 1 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 3 c. milk
• 3 egg yolks, beaten
• 1/2 c. peanut butter (creamy)
• 1 (9-inch) pastry shell
• whipped cream or topping

1. In saucepan, stir together sugar, cornstarch, flour and salt. Gradually add milk.
2. Cook; stir over medium-high heat until thickened and bubbly.
3. Reduce heat; cook and stir 2 minutes longer.
4. Remove from heat.
5. Stir about 1 cup of mixture into egg yolks.
6. Return all to saucepan.
7. Return to heat.
8. Bring to a gentle boil, stirring constantly.
9. Cook and stir 2 minutes more. Remove from heat; stir in peanut butter until smooth.
10. Pour into pastry shell; cool.
11. Cover and refrigerate.
12. Garnish with whipped cream or topping.

sugar, cornstarch, flour, salt, milk, egg yolks, peanut butter, pastry shell, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=741199 (may not work)