5 egg yolks
3 c. milk
1 1/2 c. sugar
3 tbsp. peanut butter
3 tbsp. cornstarch
dash of salt
1 baked pie shell

Beat the egg yolks until creamy; set aside. Heat the milk in a double boiler to boiling. Combine the egg yolks, sugar, peanut butter, cornstarch and salt. Stir gradually into the milk and cook in the double boiler, stirring constantly until thick. Pour into the pie shell and refrigerate until chilled. This is an old-fashioned tasting peanut butter cream pie. It is creamy and very good. It is from Bush's Restaurant in Logan, Ohio, and was printed in the cooking section of The Columbus Dispatch.