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!

Cuisine:
"African/middle Eastern"

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