| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Pies | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/2 | c | Flour |
| 1/4 | ts | Salt |
| 1 1/2 | c | Milk; Scalded |
| 2 | Whole Egg Yolks; Well Beaten | |
| 1/2 | ts | Vanilla |
| 1/2 | c | Peanut Butter |
| 1 | c | Milk; Cold |
| 1 | Whole 9 inch pie shell; Baked | |
| Or 8 Baked 3 1/2 Tart Shells, Baked |
INSTRUCTIONS
1. Combine thoroughly the sugar, flour and salt. 2. Add a small amount of scalded milk; stir until smooth. 3. Add to remaining milk in double boiler and cook 15 minutes, stirring occasionally. 4. Pour small amount over egg yolks, blend, return to double boiler and cook 2 to 3 minutes longer. Cool and skim. Add vanilla. 5. Place peanut butter in bowl; add half of the cold milk, whip with rotary beater until smooth; add remaining milk and whip until smooth. 6. Blend with cooled custard. Chill. 7. Pour into pie shell or individual tart shells. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 241 by "Diane Geary" <diane@keyway.net> on Nov 10, 1997
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