Peanut Pie/crisco

Title: Peanut Pie/crisco

Categories: Pies, Chocolate

Yield: 1 servings

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. --