November 7, 2009

PEANUT BUTTER CREAM PIE

9-inch baked pie shell
2/3 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk
4 egg yolks, slightly beaten
4-5 tbsp. peanut butter
2 tsp. vanilla

Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute. Remove from heat; blend in peanut butter and vanilla. (If the mixture is not smooth and creamy, I beat it with electric mixer for a little bit and it comes out perfect.)

Pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. Serve with sweetened whipped cream.

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