| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Veg03 |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Milk |
| 3/4 |
c |
Granulated sugar |
| 1/4 |
t |
Salt |
| 1/4 |
c |
Cornstarch |
| 1 |
t |
Vanilla |
| 2 |
T |
Margarine or butter |
| 1/2 |
c |
Creamy peanut butter |
|
|
Prebaked 9-inch pastry shell |
|
|
Whipped cream |
|
|
Finely chopped peanuts |
INSTRUCTIONS
Scald milk by heating just to below boiling point, until bubbles form
around edge. Sift together the sugar, salt and cornstarch into a
2-quart bowl. Then add half the scalded milk and mix well. Blend with
a wire whip. Pour that mixture back into the remaining half of the
scalded milk in a pan, stirring while continuing to cook. Add
margarine and vanilla, continuing cooking over low heat until the
cornstarch no longer tastes, as the filling mixture is thickened.
Remove from heat and fold in the peanut butter. Mix well. Pour into a
prebaked 9-inch pastry shell. Garnish with whipped cream and finely
chopped peanuts. Refrigerate. This is absolutely fantastic, even
without the whipped cream topping! Recipe by: Mo Niemi of Mo's in
Newport, Oregon Converted by MM_Buster v2.0l.
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