Amish Peanut Butter Cream Pie
Pies & past
Yield: 8 Servings
3/4 cup Powdered sugar
1/2 cup Smooth peanut butter
1 cup Sugar; divided
3 cup Milk; divided
3 Eggs; separated
6 tablespoon Cornstarch; divided
3 tablespoon Flour
1/4 teaspoon Salt
2 tablespoon Butter
2 teaspoon Vanilla; divided
1 Pie shell; baked
1/4 teaspoon Cream of tartar
Beat together the powdered sugar and peanut butter until the mixture
is crumbly; set aside. In a large, heavy saucepan, combine 2/3 c
sugar and 2 cup milk; heat to scalding or until bubbles start to form
on the bottom. Do not let it boil.
Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 T
cornstarch, flour and salt. Stir to make a paste. Whisk in the
remaining 1 cup cold milk, whisking until the mixture is smooth. Pour
in some of the hot milk mixture, stirring to combine.
Add mixture in bowl to the milk in the saucepan. Cook over medium-low
heat, stirring constantly, until the mixture bubbles up in the
center. Add the butter and 1 teaspoon vanilla. Remove from heat and let
custard cool. Preheat oven to 350 degrees. Sprinkle 2/3 of the
crumbly peanut butter mixture in the bottom of the baked (and cooled)
pastry shell. Pour the cooled custard mixture over the top.
In a large mixer bowl, place the egg whites, cream of tartar and
remaining 1 teaspoon vanilla. Beat until stiff peaks form. Gradually,
while beating, add the 4 tablespoons remaining sugar and 3 T
remaining cornstarch. Continue beating until whites are very think
and glossy. Spread on top of pie; sprinkle the remaining peanut
butter mixture on top.
Bake for 10 to 15 minutes; watching carefully, or until the meringue
is golden brown. Cool.
Posted by: JUDY LAUSCH (DGSV43A)
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