Crisco single crust/9 inch Filling: 1/2 c Granulated sugar
1/4 c Firmly-packed brown sugar
1/4 c All-purpose flour
2 tb Cornstarch
1/4 ts Salt
3 c Milk
1/2 c Peanut butter chips
4 Egg yolks
3 tb Golden crisco shortening
1 1/2 ts Vanilla
1 c Chocolate covered peanuts;
-chopped 1. For crust, prepare and bake Crisco Single Crust. Cool
completely. Heat oven to 350F (180C). 2. For filling, combine granulated sugar, brown sugar,
flour, cornstarch and salt in saucepan. Add milk and peanut butter chips gradually. Cook and stir on medium heat until mixture comes to a boil and thickens. Reduce heat. Cook and stir 2 minutes. Remove from heat. 3. Beat egg yolks lightly in small bowl. Stir 1 cup hot
mixture slowly into yolks, mixing thoroughly. Return mixture to saucepan. Bring to a boil. Cook and stir on low heat 2 minutes. Remove from heat. Stir in butter and vanilla. Pour mixture into baked pie crust. 4. Bake at 350F (180C) for 12 minutes. Sprinkle with
chocolate covered peanuts immediately. Cool to room temperature before serving. Refrigerate leftover pie. —–