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Ingredients
- Â Â Crisco single crust/9 inch
- 1/2 c. Granulated sugar
- 1/4 c. Firmly-packed brown sugar
- 1/4 c. All-purpose flour
- 2 Tbsp. Cornstarch
- 1/4 tsp Salt
- 3 c. Lowfat milk
- 1/2 c. Peanut butter chips
- 4 x Egg yolks
- 3 Tbsp. Golden brown crisco shortening
- 1Â 1/2 tsp Vanilla
- 1 c. Chocolate covered peanuts minced
Directions
- 1. For crust, prepare and bake Crisco Single Crust. Cold completely. Heat oven to 350F (180C).
- 2. For filling, combine granulated sugar, brown sugar, flour, cornstarch and salt in saucepan. Add in lowfat milk and peanut butter chips gradually. Cook and stir on medium heat till mix comes to a boil and thickens. Reduce heat. Cook and stir 2 min. Remove from heat.
- 3. Beat egg yolks lightly in small bowl. Stir 1 c. warm mix slowly into yolks, mixing thoroughly. Return mix to saucepan. Bring to a boil. Cook and stir on low heat 2 min. Remove from heat. Stir in butter and vanilla. Pour mix into baked pie crust.
- 4. Bake at 350F (180C) for 12 min. Sprinkle with chocolate covered peanuts immediately. Cold to room temperature before serving. Chill leftover pie.
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