Peanut Butter Cream Pie

1. 1

   Mix sugar, cornstarch and salt in a medium-sized heavy saucepan.

2. 2

   Beat yolks, milk and water with whisk until well blended.

3. 3

   Stir into sugar mixture.

4. 4

   Whisk constantly over medium heat about 5 minutes, until thick and boiling.

5. 5

   Boil 1 minute. Remove from heat.

6. 6

   Add peanut butter and vanilla.

7. 7

   Whisk until well-blended.

8. 8

   Let stand at room temperature for 15 minutes or until slightly cooled, stirring 3 times.

9. 9

   Pour into crust; cover loosely with plastic wrap.

10. 10

    Refrigerate at least 4 hours or overnight.

No additional tips available.