9 inch unbaked pie shell
1 c. creamy or crunchy peanut butter
1 tsp. vanilla extract
1 1/2 c. sugar
1/2 tsp. salt
2 eggs, well beaten
1 1/2 c. milk

Prepare pie shell and refrigerate until ready to fill. Preheat oven to 375 degrees. In large bowl of electric mixer, at low speed, cream peanut butter and vanilla. Combine sugar and salt. Gradually add to peanut butter, creaming after each addition until fluffy. With mixer at medium speed, add eggs gradually. At low speed, blend in milk and beat until mixture is smooth. Bake 45 to 50 minutes or until filling is set in center when pie is gently shaken.