Smooth Peanut Butter Pie

From Cooking with Paula Deen, May/June 2010

Smooth Peanut Butter Pie
  1. 1 cup Domino® Granulated sugar
  2. 1⁄4 cup cornstarch
  3. 2 1⁄2 cups whole milk
  4. 3 Eggland’s Best egg yolks, lightly beaten
  5. 2⁄3 cup creamy peanut butter
  6. 1 tablespoon butter
  7. 1 teaspoon vanilla extract
  8. 1 (9-inch) prepared pie crust, baked*
  9. Mile-High Meringue
  10. Chopped peanuts (optional)
  1. Preheat oven to 325°. In a large heavy saucepan, combine sugar and cornstarch. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Stir in peanut butter. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sprinkle peanuts over top of pie, if desired. Store in refrigerator.
Makes 1 (9-inch) pie
Note: *We used 1 Pillsbury® refrigerated pie crust, prepared according to package directions