INGREDIENTS:

1 baked deep dish pie crust, cooked
3/4 c. sugar
3 tbsp. cornstarch
3 egg yolks
20 oz. can evaporated milk
1 tsp. vanilla
3/4 c. creamy peanut butter

DIRECTIONS:

Combine sugar and cornstarch in heavy 3 quart saucepan. Combine egg yolks and milk; gradually add to dry mixture, stirring well to prevent lumps. Cook over medium heat, stirring constantly, until thickened. Boil 1 minute. Remove from heat; stir in vanilla and peanut butter. Cool slightly. Pour into cooled crust. Chill at least 3 hours.

INGREDIENTS:

1 (8 oz.) pkg. cream
1 (14 oz.) can Eagle sweetened condensed milk
1 c. peanut butter
1 (4 oz.) Cool Whip
1 tsp. vanilla
1 (6 oz.) jar chocolate fudge sauce
1 chocolate crunch crust

DIRECTIONS:

In large bowl, beat cream cheese until fluffy. Beat in condensed milk, peanut butter and vanilla until smooth. Fold in whipped cream. Turn into crust. Top with fudge sauce.

CHOCOLATE CRUNCH CRUST:

Melt 1/3 cup butter and 1 (6 ounce) package chocolate chips, stir in 2 1/2 cups Rice Krispies cereal until coated. Press into bottom and sides of greased 9 inch pie plate. Chill 30 minutes.

INGREDIENTS:

3/4 c. 10X sugar
1/2 c. peanut butter
1 pkg. instant vanilla pudding

DIRECTIONS:

Bake pie crust first. Crumble sugar and peanut butter together, put in baked pie shell, all but 1/2 cup, save for top. Mix instant vanilla pudding, spread on top of crumbs, then top with Cool Whip. Put remaining crumbs on top, then refrigerate to keep cool. Enough for 9″ pie.