Brown Sugar Custard Pie with Peanuts
Serves 6 to 8

1/2 cup light brown sugar, firmly packed
1/4 cup sugar
1/4 teaspoon salt
4 eggs, lightly beaten
1/2 teaspoon pure vanilla extract
2-1/2 cups milk, scalded
1 cup peanuts, chopped
1 unbaked 9-inch pastry

Combine brown sugar, sugar, salt, eggs and vanilla in a large mixing bowl; beat with a rotary beater until thoroughly blended.

Gradually stir in scalded milk; stir in peanuts.

Pour into pastry shell; bake in preheated 400 Degree F. oven 25 minutes, or until silver knife inserted
in center of filling comes out clean.

Cool on wire rack 30 minutes; chill until ready to serve.

Recipe from "The Speedy Gourmet Library - The Complete Dessert Cookbook," by Johna Blinn