Peanut Butter Cream Pie
1/4 cup butter or margarine
2 cups milk
1/3 cup sugar
1/2 tsp salt
4 Tbsp corn starch
1/2 cup water
4 egg yolks
3-6 Tbsp. peanut butter
1 baked 9-inch pie shell or 1 chocolate cookie crust
Whipped cream or Cool Whip (non-diary whipped topping)
In a large saucepan combine the butter, milk, sugar, and salt.
Bring to a boil, stirring occaisionally. Meanwhile, in a medium-sized
bowl, whisk cornstarch and water until smooth, then whisk in the
egg yolks. Whisk egg mixture into the boiling milk mixture and
stir until thick, over medium heat. Remove from heat and stir in
peanut butter. Add at least 3 Tbsp. peanut butter, add more for
a richer pie filling. Pour into baked pie shell. Chill and then
add toppings when serving, if desired: whipped cream, peanuts,
and chocolate chips.
Note: For a reduced fat recipe, substitute lowfat or nonfat milk,
2 whole eggs, and reduced-fat peanut butter.