• 2 c flour (divided use)
• 1/2 t plus 1 pinch of salt (divided use)
• 3/4 c plus 2 tablespoons sugar (divided use)
• 1/2 c shortening
• 2 to 3 T ice-cold water
• 3 egg yolks
• 2 1/2 c milk
• 1 t vanilla extract
• 1/2 c smooth peanut butter
• 1 c whipped cream
• 1/2 c roasted unsalted peanuts, chopped

1. Pie shell: Sift together 1 1/2 cups flour, 1/2 teaspoon salt and 2 tablespoons sugar. Cut in shortening until it resembles corn meal. Add water, 1 tablespoon at a time, tossing with fork until moist enough to hold together. Shape into a ball. Wrap in wax paper and refrigerate 1 hour.
2. On lightly floured board, roll out chilled pastry dough until large enough to line 9-inch pie pan. Dust top of rolled dough lightly with flour, line pan, then prick dough all over with fork. Flute edges and place in freezer 15 to 20 minutes.
3. Preheat oven to 450 F. Bake until golden brown, about 10-12 minutes, and cool.
4. Filling: Combine egg yolks, pinch of salt and milk and mix well. Place in heavy saucepan and cook over low heat, stirring until warm. Combine 3/4 cup sugar and 1/2 cup flour in bowl; gradually add to milk mixture in saucepan, stirring constantly until thickened. Boil 1 minute. Remove from heat. Stir in vanilla and peanut butter. Let cool slightly.
5. Pour filling into cooled pie shell. Chill thoroughly. Top with whipped cream and garnish with chopped peanuts. Makes 8 servings.

I never had the chance to go to Gennie's Bishop Grill, but I am hoping to get a copy of their cookbook, which contains this recipe, along with a lot of others that were handed down. This pie is one of those desserts that the restaurant was known for. SOURCE: Gennie's Bishop Grill Cookbook by Rosemarie Hudson