Peanut Butter Cream Pie

• 2 c. milk
• 1 Tbsp. vanilla
• 1/2 c. sugar
• 1/2 tsp. salt
• 1/2 stick margarine
• 4 eggs
• 6 Tbsp. cornstarch
• 1/2 c. cold water
• 1/4 tsp. cream of tartar
• 2 Tbsp. sugar
• 1/3 c. peanut butter
• 1 (10-inch) deep pie shell

1. Preheat oven to 375u0b0.
2. In a saucepan, mix the first five ingredients
3. and heat until margarine is melted.
4. Remove from heat.
5. Separate eggs; set white aside in grease free bowl. Maintain at room temperature.
6. Slowly add 8 tablespoons of heated liquid to egg yolks, stirring constantly.
7. Pour yolks into remainder of heated mixture.
8. Dissolve cornstarch in cold water and add milk/egg mixture.
9. Over medium heat, bring mixture to a boil, stirring constantly.
10. Remove from heat; cover with Saran Wrap and refrigerate until cool.
11. Bake pie shell in oven for 15 minutes or until brown; add peanut butter to cooled pudding.
12. Mix well and pour into cooled pie shell.

milk, vanilla, sugar, salt, margarine, eggs, cornstarch, cold water, cream of tartar, sugar, peanut butter, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207300 (may not work)