INGREDIENTS

INSTRUCTIONS

Scald milk by heating just to below boiling point, until bubbles form
around edge. Sift together the sugar, salt and cornstarch into a
2-quart bowl. Then add half the scalded milk and mix well. Blend with
a wire whip.  Pour that mixture back into the remaining half of the
scalded milk in  a pan, stirring while continuing to cook. Add
margarine and vanilla,  continuing cooking over low heat until the
cornstarch no longer  tastes, as the filling mixture is thickened.
Remove from heat and  fold in the peanut butter. Mix well. Pour into a
prebaked 9-inch  pastry shell. Garnish with whipped cream and finely
chopped peanuts.  Refrigerate.  This is absolutely fantastic, even
without the whipped cream topping!  Recipe by: Mo Niemi of Mo's in
Newport, Oregon  Converted by MM_Buster v2.0l.

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