egg yolks, reserve whites for meringue
peanut butter, creamy or crunchy
hot fudge sundae sauce
1Preheat oven to 350 degrees.
2Completely coat the inside of the baked pie shell with the hot fudge sauce, set aside.
3In a heavy saucepan, mix together the sugar, cornstarch and salt.
4In a separate bowl, whisk the egg yolks into the whole milk.
5Thoroughly mix the milk mixture into the sugar mixture, and cook. Stir often to prevent scorching.
6When mixture begins to bubble, reduce heat and continue to cook and stir for another 2 minutes.
7Remove from heat.
8Stir in the peanut butter and the vanilla.
9Pour the cooked filling into the chocolate-fudge-topping-lined pie shell.