Chocolate Peanut Butter Pie
1 cup sugar
6 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon banilla extract
2 tablespoons peanut butter
1 square (1 ounce) semi-sweet chocolate, melted
1 graham cracker crust (9 inches), baked
In the top of a double boiler, over hot but not boiling water, combine sugar, flour and salt. Gradually add milkand cook for 10 minutes, stirring constantly. Pour a small amount of the hot milk mixture into the egg yolks; return all to double boiler. Cook for 4 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cool for about 10 minutes. Divide mixture in half. To one portion, stir in peanut butter; mix well. To the remaining portion, stir in melted chocolate. Allow mixtures to cool completely. Fill pie crust with peanut butter mixture, then chocolate mixture. Chill for 2 to 3 hours. Just before serving, top with whipped cream and nuts. Store leftovers in the refrigerator.
To enjoy a crispy crust, serve pies prepared with graham cracker crusts the same day they are prepared. Frozen ice cream pies are the exception.
Makes 6 to 8 servings.