November 7, 2009

PEANUT BUTTER CREAM PIE

3/4 c. powdered sugar
1/3 c. peanut butter
2/3 c. granulated sugar
3 tbsp. cornstarch
1 tbsp. all purpose flour
1/2 tsp. salt
3 egg yolks
3 c. whole milk
2 tbsp. butter
1 tsp. vanilla extract
Baked 9" pie shell
3 egg whites
1/4 tsp. cream of tartar
1/4 c. granulated sugar

Cream powdered sugar and 1/3 cup peanut butter until crumbly. Set aside. Combine 2/3 cup granulated sugar, cornstarch, flour, salt, egg yolks, milk, butter and vanilla in a saucepan or in top of double boiler over hot water. Cook over medium heat, stirring constantly until thick.

Sprinkle two-thirds of the peanut butter mixture in bottom of baked pie shell; pour custard over this. Beat 3 egg whites with cream of tartar until stiff, gradually adding 1/4 cup sugar. Spread over custard. Sprinkle remaining crumbly mixture over meringue and bake at 350 degrees about 20 minutes or until golden brown. Yield: 1 (9") pie.

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