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Thursday, September 9, 2010

Peanut Butter Pie

Read this recipe and tell me
you don't wish you had a big
old piece of this pie in front
of you just waiting for a fork.

9inch deep dish pie shell
1 Cup confectioner’s sugar
1/2 cup peanut butter
2 cups milk
2/3 cup sugar
dash salt
1 tsp vanilla
3 eggs, separated
4 tablespoons corn starch
1/4 cup sugar (for meringue)

Blind bake an empty pie shell.
In a small bowl, place confectioner’s
sugar and peanut butter.
Cut sugar into peanut butter with a
fork until mixture is crumbly.
Place half of mixture in bottom
of baked pie shell, reserve remainder.
In large saucepan, place egg yolks,
milk, 2/3 cup sugar, vanilla,
salt, and cornstarch.
Cover over medium to medium
low heat until thick,
stirring constantly.
Pour over peanut butter in pie crust.
Beat egg whites until foamy, add sugar.
Continue beating until soft peaks form.
Spread over top of pie,
being careful to seal at edges.
Sprinkle remainder of peanut butter
crumbles over top of pie.
Bake at 325 for thirty minutes.
Refrigerate for 2 hours before serving.

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