This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

PEANUT BUTTER SCOTCH PIE

2/3 cup sugar
2 1/2 teaspoon cornstarch
1 teaspoon flour
1/2 teaspoon salt
3 cups of milk
3 slightly beaten egg yolk
1/3 cup peanut butter
1 baked 9-inch pastry shell

Combine sugar, cornstarch in flour and salt. Stir in milk. Stir and cook until thick. Remove from heat, add beaten egg yolks and cook 1 minute longer. Remove and add peanut butter and cool.

Pastry Shell:

3 egg whites
1/4 teaspoon salt
1/2 teaspoon vanilla

Beat egg whites until stiff, add rest of ingredients. Shape in pie pan and bake in a slow oven until evenly brown.