1 pkg. vanilla pudding (not instant)
2 1/3 c. milk
2/3 c. smooth peanut butter
1 baked 9 inch pie crust

Combine pudding and milk in a saucepan. Add peanut butter. Cook over medium heat until thick, stirring constantly. Pour into baked pie shell and cool. Refrigerate. When completely chilled, cover with whipped topping (see below). Makes 6 servings.

Whipped Cream Topping: 1 cup whipping cream combined with 4 tablespoons of sifted confectioners' sugar. Beat with electric mixer until stiff peaks form. Spread over pie. Shave a candy bar over the whipping cream. Refrigerate to set.