Creamy Peanut Butter Pie

1/2 c Sugar, brown
1/2 c Sugar, granulated
1/2 c Peanut butter, creamy
2 Egg
2 tb Flour
1 1/2 c Milk
1 ts Vanilla
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