| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Pie |
6 |
Servings |
INGREDIENTS
| 1 |
|
(9 inch) pie crust |
| 1 |
c |
Powdered sugar |
| 1/2 |
c |
Crunchy peanut butter |
| 1/4 |
c |
Cornstarch |
| 2/3 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 2 |
c |
Scalded milk |
| 3 |
|
Egg yolks; beaten |
| 2 |
tb |
Butter or margarine |
| 1/4 |
ts |
Vanilla |
| 3 |
|
Egg whites |
| 1 |
pn |
Cream of tartar |
INSTRUCTIONS
Bake pie crust. Cool. Combine powdered sugar and peanut butter. Blend until
the appearance of bisquick mix. Spread half of this mixture on pie crust.
Combine cornstarch, sugar and salt. Add scalded milk and mix well. Pour
small amount over beaten egg yolks, mix well, then return to milk mixture.
Cook in top of double boiler until mixture thickens. Add butter and
vanilla. Pour into pie crust. Beat egg whites with cream of tartar until
stiff. Spread over pie. Sprinkle the remainder of peanut butter mixture
over meringue. Bake at 325° until the meringue is brown. Refrigerate until
ready to serve. Yield: 6 to 8 servings.
ALPHA B. AMBORT
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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