3 Egg yolks Chunk-style
3 c Milk 2 ts Vanilla extract
1 c Sugar 1 Pastry shell (9″) — baked
1/2 c Cornstarch 1/2 c Cream, whipping — whipped
1/4 ts Salt Pecans — chopped
1/3 c Peanut butter —
Combine egg yolks and milk in a medium saucepan, blending well.
Combine sugar, cornstarch, and salt; stir into egg mixture. Cook,
stirring constantly, until thick. Pour hot filling into bowl; cover
with waxed paper, and chill.
Whip chilled mixture with electric mixer until creamy. Add peanut
butter and vanilla, beating until smooth. Pour filling into pastry
shell; spoon whipped cream around edges. Sprinkle chopped peanuts
over top.
Typos by Nancy Coleman.
Yields
1 servings