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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
3/4 cup plus 2 tbsp confectioners sugar, divided
1/3 cup peanut butter
1 (9 inch) pastry shell, baked
1 cup sugar
1/3 cup flour
Dash salt
2 cups milk
2 eggs, lightly beaten
1 tbsp butter
1 tsp vanilla extract
1 1/4 cups heavy whipping cream
Place 3/4 cup confectioners sugar in bowl. Cut in peanut butter until mixture resembles fine crumbs; set aside 3 tablespoons for garnish. Sprinkle the remaining mixture into the pastry shell; set aside.
In a saucepan, combine the sugar, flour and salt; gradually stir in the milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount into the eggs; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from the heat; add butter and vanilla, stirring constantly. Pour into crust. Cool slightly and refrigerate for 1-2 hours.
Meanwhile, in a large bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over filling; sprinkle with reserved crumb mixture. Store in the refrigerator.
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PEANUT BUTTER CREAM PIE I
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
3/4 cup plus 2 tbsp confectioners sugar, divided
1/3 cup peanut butter
1 (9 inch) pastry shell, baked
1 cup sugar
1/3 cup flour
Dash salt
2 cups milk
2 eggs, lightly beaten
1 tbsp butter
1 tsp vanilla extract
1 1/4 cups heavy whipping cream
Place 3/4 cup confectioners sugar in bowl. Cut in peanut butter until mixture resembles fine crumbs; set aside 3 tablespoons for garnish. Sprinkle the remaining mixture into the pastry shell; set aside.
In a saucepan, combine the sugar, flour and salt; gradually stir in the milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount into the eggs; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from the heat; add butter and vanilla, stirring constantly. Pour into crust. Cool slightly and refrigerate for 1-2 hours.
Meanwhile, in a large bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over filling; sprinkle with reserved crumb mixture. Store in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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