Chase Café, Chase
Spring 2001

3 ½ cups milk
4 eggs separated
¾ cup sugar
2 tsp. vanilla
1/8 tsp. Salt
1 Tbs. butter
½ cup cornstarch
1 cup smooth peanut butter

Put milk in saucepan. Mix sugar, cornstarch, and salt well. Ad to milk and mix well. Put on low fire and stir with wooden spoon until filling thickens. Add egg yolks and cook 5 minutes. Remove from heat and add vanilla and butter. Return to heat for 2 minutes. Remove from heat. Heat peanut butter in microwave 2 minutes on defrost. Let filling cool for 15 minutes and then ad peanut butter to filling. Pour in baked pie shell. Cool completely. Top with meringue or Cool Whip.

Yield: 10-inch pie