From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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 degrees until the meringue is brown. Refrigerate until ready to serve.
SERVINGS: 6 - 8
- 1 (9 inch) pie crust
- 1 cup powdered sugar
- 1/2 cup crunchy peanut butter
- 1/4 cup cornstarch
- 2/3 cup sugar
- 1/4 teaspoon salt
- 2 cups scalded milk
- 3 egg yolks, beaten
- 2 Tablespoons butter or margarine
- 1/4 teaspoon vanilla
- 3 egg whites
- Pinch of cream of tartar
TO PREPARE:
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 degrees until the meringue is brown. Refrigerate until ready to serve.
SERVINGS: 6 - 8
