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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Pie Crust Filling 1/2 cup granulated sugar 1/4 cup firmly packed brown sugar 1/4 cup all-purpose flour 2 tablespoons cornstarch 1/4 teaspoon salt 3 cups milk 1/2 cup peanut butter chips 4 egg yolks 3 tablespoons butter or margarine 1 -1/2 teaspoons vanilla 1 bag (7 ounces) chocolate -covered peanuts, chopped For crust, prepare and bake (see Classic Crisco Pie Crust recipe). Cool completely. Heat oven to 350ºF. For filling, combine granulated sugar, brown sugar, flour, cornstarch and salt in saucepan. Add milk and peanut butter chips gradually. Cook and stir on medium heat until mixture comes to a boil and thickens. Reduce heat. Cook and stir 2 minutes. Remove from heat. Beat egg yolks lightly in small bowl. Stir 1 cup hot mixture slowly into yolks, mixing thoroughly. Return mixture to saucepan. Bring to a boil. Cook and stir on low heat 2 minutes. Remove from heat. Stir in butter and vanilla. Pour mixture into baked pie crust. Bake at 350ºF for 12 minutes. Sprinkle with chocolate-covered peanuts immediately. Cool to room temperature before serving. Refrigerate leftover pie. |
