| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Pies | 8 | Servings | |
INGREDIENTS
| —Troxel TJFM10C— | ||
| 1/2 | c | Peanut butter |
| 1 | c | Sifted powdered sugar |
| 1 1/2 | c | Sugar |
| 1/2 | c | Cornstarch |
| 3 3/4 | c | Milk |
| 2 | Beaten eggs | |
| 1/2 | c | Butter or margarine; cut up |
| 1 | tb | Vanilla |
| 1 | Baked 9-inch piecrust (with; edges crimped high) | |
| 3/4 | c | Whipping cream |
INSTRUCTIONS
In a mixing bowl, cut the peanut butter into the powdered sugar till crumbly. Set aside. For the filling, in a medium or large saucepan, combine the sugar and cornstarch. Add milk all at once. Cook and stir till bubbly. Cook 2 minutes more. Remove from heat and gradually stir about 1 cup of the hot mixture into the eggs. Return all to saucepan. Cook till nearly bubbly, but do not boil. Reduce the heat. Cook and stir the mixture for 2 minutes more. Stir the butter or margarine and vanilla into the mixture. Sprinkle the baked crust with half of the peanut butter mixture. Mound the filling on top. Cover; chill 1 hour. In a mixing bowl, beat the whipping cream just till stiff peaks form (tips stand straight). Spread whipped cream over pie. Sprinkle with remaining peanut mixture. Chill till serving time (at least 2 hours). Store leftovers in the refrigerator. Makes 8 servings. From Rosie's Diner in Rockford, MI Recipe printed in Midwest Living, April 1993 Posted to MC-Recipe Digest V1 #764 by Nancy Berry <nlberry@prodigy.net> on Aug 29, 1997
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