Peanut Butter Cream Pie - cooking recipe

Ingredients

1/2 c. granulated sugar
1/4 tsp. salt
yolks from 3 large eggs
1/2 c. peanut butter
1 (9-inch) graham cracker pie crust
1/2 c. cornstarch
1 1/2 c. water
1 (12 oz.) can evaporated milk
2 tsp. vanilla

Preparation

Mix sugar, cornstarch and salt in a medium-sized heavy saucepan.
Beat yolks, milk and water with whisk until well blended.
Stir into sugar mixture.
Whisk constantly over medium heat about 5 minutes, until thick and boiling.
Boil 1 minute. Remove from heat.
Add peanut butter and vanilla.
Whisk until well-blended.
Let stand at room temperature for 15 minutes or until slightly cooled, stirring 3 times.
Pour into crust; cover loosely with plastic wrap.
Refrigerate at least 4 hours or overnight.