9-inch baked pie shell
1/2 cup chocolate chips
1/4 cup heavy cream

FILLING:

2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups milk
4 egg yolks, slightly beaten
4 or 5 tbsp. peanut butter
2 tsp. vanilla

In a double boiler or a heat proof bowl over a pot of simmering water (double boiler) melt together the chocolate chips and heavy cream. Add to the bottom of the baked pie shell. Let cool for 1 hour.

Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in peanut butter and vanilla.

Note: If the mixture is not smooth and creamy, I beat it with electric mixer for a little bit and it comes out perfect!

Pour into baked pie shell; cover with Saran or plastic wrap. Chill pie in refrigerator thoroughly, at least 2 hours.

Serve topped with sweetened whipped cream.

Submitted by: Jason Wyant