Peanut Butter Cream Pie - cooking recipe

Ingredients

2 c. milk
1 Tbsp. vanilla
1/2 c. sugar
1/2 tsp. salt
1/2 stick margarine
4 eggs
6 Tbsp. cornstarch
1/2 c. cold water
1/4 tsp. cream of tartar
2 Tbsp. sugar
1/3 c. peanut butter
1 (10-inch) deep pie shell

Preparation

Preheat oven to 375\u00b0.
In a saucepan, mix the first five ingredients
and heat until margarine is melted.
Remove from heat.
Separate eggs; set white aside in grease free bowl. Maintain at room temperature.
Slowly add 8 tablespoons of heated liquid to egg yolks, stirring constantly.
Pour yolks into remainder of heated mixture.
Dissolve cornstarch in cold water and add milk/egg mixture.
Over medium heat, bring mixture to a boil, stirring constantly.
Remove from heat; cover with Saran Wrap and refrigerate until cool.
Bake pie shell in oven for 15 minutes or until brown; add peanut butter to cooled pudding.
Mix well and pour into cooled pie shell.