1 baked 9 inch pie shell
1 carton Cool Whip
1/3 c. crushed peanut butter
3/4 c. confectioners' sugar
1/3 c. sifted flour
1/2 c. sugar
1/8 tsp. salt
2 c. milk
2 egg yolks

Mix peanut butter and confectioners' sugar. Mix until crumbly an put most of it in bottom of pie shell. Reserve small amount for topping. Mix together the flour, sugar, salt, milk and egg yolks. Bring to rolling boil over a medium heat, stirring constant.

When thick, remove from heat and add 2 tablespoons butter, 1 teaspoon vanilla. Cool slightly and pour over peanut butter mixture in pie crust. Cool in refrigerator at least 1/2 hour. When cool top with Cool Whip and sprinkle with peanut butter mixture.