1 9" graham cracker pie shell
3/4 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
2 c. milk
1/3 c. peanut butter
1 1/2 tsp. maple extract
3/4 c. semi-sweet chocolate chips
3/4 c. Spanish peanuts
Whipped cream or Cool Whip topping
3 egg yolks
1/4 c. peanut butter

Melt chocolate chips and 1/4 cup peanut butter together. Put peanuts in bottom of pie shell. Spoon chocolate mixture over peanuts.

Mix sugar, cornstarch and salt; set aside. Scald milk and peanut butter; stir to melt. Stir in sugar mixture and return to boil. Stir small amount of pudding mixture into egg yolks. Add to pudding mixture and stir constantly 1 minute or until thick. Add maple extract and pour over chocolate. Chill until set. Top pie with whipped cream or Cool Whip and sprinkle with additional peanuts.