Rosie's Peanut Butter Pie

Directions

In a mixing bowl, cut the peanut butter into the powdered sugar until crumbly.

Set aside.

For the filling, in a medium or large saucepan, combine the sugar and cornstarch.

Add milk all at once. Cook and stir until bubbly. Cook 2 minutes more.

Remove from heat and gradually stir about 1 cup of the hot mixture into the eggs.

Return all to saucepan.

Cook until nearly bubbly, but do not boil.

Reduce the heat. Cook and stir the mixture for 2 minutes more.

Stir the butter or margarine and vanilla into the mixture.

Sprinkle the baked crust with half of the peanut butter mixture.

Mound the filling on top.

Cover; chill 1 hour.

In a mixing bowl, beat the whipping cream just until stiff peaks form (tips stand straight).

Spread whipped cream over pie. Sprinkle with remaining peanut mixture.

Chill until serving time (at least 2 hours).

Store leftovers in the refrigerator.

Makes 8 servings.