1. For crust, prepare and bake crisco Single Crust. Cool
completely. Heat oven to 35F (18C).
2. For filling, combine granulated sugar, brown sugar,
flour, cornstarch and salt in saucepan. Add milk and peanut
butter chips gradually.
Cook and stir on medium heat until mixture comes to a boil and thickens. Reduce heat. Cook and stir 2 minutes. Remove from heat.
3. Beat egg yolks lightly in small bowl. Stir 1 cup hot
mixture slowly into yolks, mixing thoroughly. Return
mixture to saucepan.
Bring to a boil. Cook and stir on low heat 2 minutes. Remove from heat. Stir in butter and vanilla. Pour mixture into baked pie crust.
4. Bake at 35F (18C) for 12 minutes. Sprinkle with
chocolate covered peanuts immediately.
Cool to room temperature before serving. Refrigerate leftover pie.
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