Creamy Peanut Butter Pie

1/2 c Sugar, brown 2 tb Flour
1/2 c Sugar 1 1/2 c Milk
1/2 c Peanut butter, creamy 1 ts Vanilla
2 Egg 1 Pie shell, 9″; baked

In a saucepan, combine the sugars, peanut butter, eggs and flour.
Gradually stir in the milk. Cook over moderate heat, stirring con-
stantly, until thick. Don’t boil.

Remove from heat and stir in the vanilla. Pour into the baked pie
shell and chill. Serve with whipped cream.

Yields
6 servings