Chocolate Peanut Butter Pie VI

1 (9 inch) pie crust, baked

2 cups milk

1 tablespoon butter

¼ teaspoon salt

4 egg yolks

¼ cup unsweetened cocoa powder

1 cup white sugar

⅓ cup cornstarch

⅔ cup confectioners sugar

⅓ cup peanut butter

In a medium saucepan, combine milk, butter, and salt. Place over low heat and bring to a simmer. In a medium bowl, beat together egg yolks, cocoa powder, white sugar, and cornstarch.

Slowly whisk 1/2 cup of hot milk mixture into egg yolk mixture, blending well. Gradually add egg yolk mixture to remaining milk mixture, whisking constantly. Return to heat and allow to boil 2 minutes, stirring constantly. Remove from heat and allow to cool.

In a small bowl mix together confectioners sugar and peanut butter until thoroughly combined. Crumble mixture into pastry shell. Pour cooled chocolate mixture over peanut butter crumbles. Chill 2 hours before serving.