| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Pie |
8 |
Servings |
INGREDIENTS
| 1 |
|
9-inch pie crust; baked |
| 1/4 |
ts |
Salt |
| 1 |
c |
Powered sugar |
| 2 |
c |
Scalded milk |
| 1/2 |
c |
Peanut butter (your choice) |
| 3 |
|
Egg yolks; beaten |
| 1/4 |
c |
Cornstarch |
| 2 |
tb |
Margarine |
| 2/3 |
c |
Sugar |
| 1/4 |
ts |
Vanilla |
INSTRUCTIONS
Date: Sun, 11 Feb 1996 08:51:56 -0800
From: Gerald Edgerton <jerrye@wizard.com>
Combine powdered sugar and peanut butter blend until the appearance of
biscuit mix. Spread 3/4 of this mixture on the bottom of the pie shell.
Combine cornstarch, sugar and salt. Add scalded milk and mix well. Cook in
top of double boiler until mixture thickens add butter and vanilla, then
pour into baked pie shell. You can make meringue with the leftover egg
whites, but my family prefers whipped topping. Ssprinkle remaining peanut
butter mixture over topping.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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