1 pie crust shell
3/4 c. sugar
3 tbsp. cornstarch
3 egg yolks
2 1/2 c. evaporated milk
1 tsp. vanilla
3/4 c. creamy peanut butter

Prepare pie shell according to package directions. Combine sugar and cornstarch in heavy 3 quart saucepan. Combine egg yolks and milk and gradually add to dry mixture, stirring well to prevent lumps. Cook over medium heat, stirring constantly until thickened. Boil one minute. Remove from heat and stir in vanilla and peanut butter. Cool slightly then pour into cooled pie shell. Chill at least three hours. Makes 1 (9 inch) pie.