Peanut Butter Cream Pie - cooking recipe

Ingredients

1 (9-inch) baked pie shell
2/3 c. sugar
1/4 c. cornstarch
2 c. milk
2 eggs (1 whole and 1 yolk)
1 tsp. vanilla
3/4 c. powdered sugar
1/2 c. Jif creamy peanut butter
Cool Whip

Preparation

Cook sugar, cornstarch,
milk
and eggs until thick and add vanilla.
Cover with
Saran
Wrap
to
keep from crusting; cool. Mix powdered sugar and peanut butter.
Work together to make crumbs.
Sprinkle half
or\ta
little more over bottom of cold crust.
Put cold filling over crumbs.
Put Cool Whip over filling. Sprinkle rest
of\tcrumbs on Cool Whip.
Refrigerate until cold.