Rosie's Peanut Butter Pie

• 1/2 cup peanut butter
• 1 cup powdered sugar sifted
• 1 1/2 cups sugar
• 1/2 cup cornstarch
• 3 3/4 cups milk
• 2 large eggs beaten
• 1/2 cup butter or margarine, cut up
• 1 tablespoon vanilla extract
• 1 each pie shell (9 inch) baked, 9inch, with edges crimped high
• 3/4 cup heavy whipping cream

1. In a mixing bowl, cut the peanut butter into the powdered sugar until crumbly.
2. Set aside.
3. For the filling, in a medium or large saucepan, combine the sugar and cornstarch.
4. Add milk all at once.
5. Cook and stir until bubbly.
6. Cook 2 minutes more.
7. Remove from heat and gradually stir about 1 cup of the hot mixture into the eggs.
8. Return all to saucepan.
9. Cook until nearly bubbly, but do not boil.
10. Reduce the heat.
11. Cook and stir the mixture for 2 minutes more.
12. Stir the butter or margarine and vanilla into the mixture.
13. Sprinkle the baked crust with half of the peanut butter mixture.
14. Mound the filling on top.
15. Cover; chill 1 hour.
16. In a mixing bowl, beat the whipping cream just until stiff peaks form (tips stand straight).
17. Spread whipped cream over pie.
18. Sprinkle with remaining peanut mixture.
19. Chill until serving time (at least 2 hours).
20. Store leftovers in the refrigerator.
21. Makes 8 servings.

peanut butter, powdered sugar, sugar, cornstarch, milk, eggs, butter, vanilla, pie shell, heavy whipping cream

Taken from recipeland.com/recipe/v/rosies-peanut-butter-pie-5463 (may not work)