| 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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