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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 cup confectioners sugar
1/2 cup crunchy peanut butter
1 baked pie shell
Filling
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk, scalded
3 egg yolks, beaten
2 tbsp butter
1 tsp vanilla
Meringue
3 egg whites
3 tbsp sugar
1/8 tsp cream of tartar
Blend peanut butter and confectioners sugar. Spread all but 3 tbsp on bottom of pie shell. Save remainder for topping.
Filling Blend sugar, cornstarch and salt in a saucepan. Slowly add scalded milk. Place over medium heat and cook, stirring constantly. Add yolks and butter. Continue stirring until thickened. Set aside and stir in vanilla. Pour over peanut butter mixture.
Meringue: Beat egg white, sugar and cream of tartar until fluffy. Spread over filling. Top meringue with reserved peanuts butter mixture. Place in oven at 300 until meringue is lightly browned. Serve at room temperature or until chilled.
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PEANUT BUTTER PIE II
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 cup confectioners sugar
1/2 cup crunchy peanut butter
1 baked pie shell
Filling
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk, scalded
3 egg yolks, beaten
2 tbsp butter
1 tsp vanilla
Meringue
3 egg whites
3 tbsp sugar
1/8 tsp cream of tartar
Blend peanut butter and confectioners sugar. Spread all but 3 tbsp on bottom of pie shell. Save remainder for topping.
Filling Blend sugar, cornstarch and salt in a saucepan. Slowly add scalded milk. Place over medium heat and cook, stirring constantly. Add yolks and butter. Continue stirring until thickened. Set aside and stir in vanilla. Pour over peanut butter mixture.
Meringue: Beat egg white, sugar and cream of tartar until fluffy. Spread over filling. Top meringue with reserved peanuts butter mixture. Place in oven at 300 until meringue is lightly browned. Serve at room temperature or until chilled.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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