| 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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