| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Cornstarch |
| 1/4 |
ts |
Salt |
| 3 |
|
Eggs |
| 4 |
|
Egg yolks |
| 1/2 |
c |
REESE'S Creamy Peanut Butter |
| 1/4 |
c |
Chopped peanuts |
| 1 |
|
9-inch pastry shell; baked or graham cracker pie shell |
| 2 |
|
Bananas; peeled and sliced |
|
|
Whipped topping |
|
|
Additional chopped peanuts |
INSTRUCTIONS
Had this at a Homemakers School I attended. It was tried and tested believe
me. Have over two hundred that were made and tested at this class > Hope
this source is approved by TNT.
In large saucepan, combine sugar,cornstarch and salt. Add a small amount of
milk and stir to make a paste, making sure there are no lumps. Gradually
add remaining milk. Whisk in egg yolks. Cook over medium heat, stirring
constantly, until mixture thickens and boils for 2 minutes. Remove from
heat;stir in peanut butter and peanuts. Cover top of filling with plastic
wrap; refrigerate to cool. Spread about one-fourth of the filling into
bottom of pastry shell. Arrange banana slices over the filling. Spread
remaining filling over the bananas. Cover and refrigerate 3 to 4 hours. To
serve uncover pie and spread whipped topping on top. Sprinkle with
additional chopped peanuts, if desired. Makes 6 - 8 servings.
Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Mar 24,
1998
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