Combine egg yolks and milk in a medium saucepan or double boiler, blend well. Combine sugar, cornstarch and salt, stir into egg mixture. Cook, stirring constantly, until thick. Pour hot filling into a bowl, cover and chill a few hours or overnight. Then remove chilled mixture from refrigerator and whip with electric mixer until creamy. Add peanut butter and vanilla, beat until smooth. Pour mixture into pie shell. To serve, top with whipped cream and chopped peanuts.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 6-8 Servings|
|Calories from Fat: 499 (69%)|
|Amt Per Serving||% DV|
|Total Fat 55.5g||74 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 1685.1mg||518 %|
|Sodium 204.9mg||7 %|
|Potassium 312.8mg||8 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 27.6g|
|Protein 27.5g||39 %|
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Calories per serving: 725
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