Name: Mrs Olaf Simonsen's Peanut Butter Pie
Ingredients: 1/3 c Peanut butter; 3 Egg yolks; beaten; 3/4 c Confectioner's sugar; 2 tb Butter or margarine; 9 Pastry shell; baked; Cream filling--; 1 ts Vanilla extract; 1/3 c Flour; 1/2 c Sugar; 1/8 ts Salt; 2 c Scalded milk -Meringue---; 3 Egg whites; 9 tb Sugar; 1/4 ts Cream of tartar; 1 ts Cornstarch

It can be well argued that once the personality of the Spirit is established, the argument about His deity is over. The 'Spirit of God' who is said to be omnipresent (Ps 139:7), omniscient (1 Corinthians 2:10-11), and active in the very creation itself (Genesis 1:2; Psalm 104:30) hardly fits the description of some kind of lesser being. But the fact that this Spirit shares the one divine name with the Father and the Son (Matthew 28:19) makes His deity indisputable.

James White

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Swedish	Pies	1	Servings

INGREDIENTS

1/3	c	Peanut butter
3		Egg yolks; beaten
3/4	c	Confectioner's sugar
2	tb	Butter or margarine
9		Pastry shell; baked
		Cream filling–
1	ts	Vanilla extract
1/3	c	Flour
1/2	c	Sugar
1/8	ts	Salt
2	c	Scalded milk -Meringue—
3		Egg whites
9	tb	Sugar
1/4	ts	Cream of tartar
1	ts	Cornstarch

INSTRUCTIONS

The key to pleasing the pallet of a Peanut Butter Pie connoisseur is to not
mix the peanut butter into the filling. Note that everything is made from
scratch. This extra effort will reward you with excellent flavors. The
following recipe is from the private collection of a deceased Swedish woman
who with her husband, Olaf Simonsen, operated a restaurant for over 25
years in Ft. Pierce, Fla.. They were famous, statewide, for their Peanut
Butter Pie. This recipe is published in the "Indian River Cuisine".
OVEN : 350 degrees for 15-20 minutes. Blend peanut butter and confectioners
sugar together as for pastry until well mixed and mealy. Spread about 2/3
of mixture over baked pie crust. Reserve remainder for top. Combine flour,
sugar, and salt together; blend in scaled milk. Blend mixture into slightly
beaten egg yolks. Return to double boiler and cook about 2 minutes more.
Add butter and vanilla. Turn into pie shell and top with meringue. For
meringue, beat egg whites until stiff enough to hold their shape. Add cream
of tartar and beat until blended. Mix sugar and cornstarch and add to egg
whites. Beat until very stiff. Spread on filled pie shell and sprinkle on
remaining peanut butter crumbs. Bake in 350 degree oven for 15-20 minutes.
Cool away from draft. JULES FRERE, IN FT PIERCE, FL
Posted to MC-Recipe Digest V1 #764 by Nancy Berry <nlberry@prodigy.net> on
Aug 29, 1997

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