2/3 cup sugar
2-1/2 tablespoon cornstarch
1 tablespoon flour
1/2 teaspoon salt
2 cups milk
3 egg yolks, beaten
1/2 cup creamy peanut butter
1 (9 inch) pastry shell, baked
Whipping cream or topping
In a saucepan, stir together sugar, cornstarch, flour, and salt. Gradually add milk. Cook and stir over medium-high heat until thick and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir about 1 cup of mixture into egg yolks; return all to saucepan. Return to heat and bring to a gentle boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in peanut butter till smooth. Pour into the pastry shell; cool. Cover and store in refrigerator. Garnish with whipped cream or topping when served.
Yield: 8 servings.