Buckeye Pie

Buckeye Pie

4 lg egg yolks
2-1/2 c milk
1/4 c cornstarch
1 c light brown sugar
2 tsp vanilla
1/2 c creamy peanut butter
1 (9") pie shell, baked, cooled

Whisk egg yolks and milk in bowl. In saucepan, combine milk mixture,
cornstarch and brown sugar. Cook over med heat, stirring constantly, until
mixture thickens and boils. Remove from heat and add vanilla. Stir in
peanut butter. Cover with plastic wrap to prevent skin from forming. Cool
to room temperature. Spread in pie shell and cover with Topping.

Topping:
2 TB unsalted butter
2 TB corn syrup
1 TB water
2 oz semisweet chocolate
1 oz milk chocolate
Whipped cream

Combine butter, corn syrup, and water in saucepan; bring to a boil and
remove from heat. Add both chocolates. Wait 5 mins to chocolate to melt,
then whisk until smooth. Cook 15 mins and sread over filling. Refrigerate.
Remove from refrigerator about 20 mins before serving. Serve with whipped
cream