Peanut Butter Pie

This is one of my all time favorites!!!! Hope you like it too!!!

Pastry for a Single-Crust Pie

1/2 cup sugar
1/2 cup all - purpose flour
1/4 teaspoon salt
3 cups of milk
4 eggs
1/4 cup creamy peanut butter

Meringue for Pie

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge. Flute edge; prick pastry. Bake in 450 oven for 10 - 12 minutes. Cool.

For filling, in saucepan combine sugar, flour and salt. Gradually stir in milk. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove saucepan from heat.

Separate egg yolks from whites; set whites aside for meringue. Beat yolks slightly. Gradually stir 1 cup of the hot mixture into the yolks. Return mixture ot saucepan; bring to gentle boil. Cook and stir 2 minutes more. Remove saucepan from heat. Stir in peanut butter till smooth. Add peanuts if desired. Pour hot mixture into the baked pastry shell.

Make meringue for pie using the 4 reserved egg whites. Spread the meringue over the filling; sealing to the edge. Bake in 350 oven for 12 - 15 minutes. Cool. Cover; chill to store!