3/4 c, sugar
1/3 c. plain flour
1/4 tsp. salt
2 c. warm milk
3 egg yolks, slightly beaten
1/2 stick of butter
1 tsp. vanilla
1/2 c. peanut butter
1 pie shell, unbake (9-inch)
Whipped cream

Mix sugar, flour and salt together. Mix well. Stir in warm milk and egg yolks. Cook over low heat until mixture thickens. Add butter and vanilla. Beat with a mixer until smooth.

Cool and beat 1/2 c. peanut butter into the mixture.

Pour into pie shell. Cover with whipped cream and refrigerate at least 24 hours before cutting or put in freezer for 1 hour.