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Categories:
crust powdered sugar peanut butter cornstarch sugar salt milk egg yolks butter vanilla egg whites remaing peanut butter
Viewed: 71 - Published at: 7 years agoIngredients
- 1 9-inch baked pie crust
- 1 cup powdered sugar
- 12 cup creamy peanut butter
- 14 cup cornstarch
- 23 cup sugar
- 14 teaspoon salt
- 2 cups milk
- 3 egg yolks, beaten
- 2 tablespoons butter
- 14 teaspoon vanilla
- 3 egg whites
- remaing peanut butter or powdered sugar, mixture
Method
- Crust:.
- Combine flour, powdered sugar, and butter.
- Place in a 9 inch pie pan.
- Bake 375 degrees for 12 to 15 minutes.
- Filling/ Topping.
- Mix peanut butter and 1/2c.
- powdered sugar until finely crumbled using a fork or food processer.
- Sprinkle 1/2 of the peanut butter/ powdered sugar mixture over the baked pie shell.
- (Save the other 1/2 for the topping over the meringue).
- Custard:.
- Combine cornstarch, sugar, salt, milk, and beaten egg yolks in a saucepan stirring constantly until it boils.
- Cook until slightly thickened.
- Remove from heat.
- Stir in butter and vanilla.
- Pour over peanut butter/ powdered sugar mixture.
- Meringue:.
- Beat 3 egg whites until stiffened and place over custard being sure to seal the edges of the custard.
- Sprinkle the rest of the crumbled peanut butter/powdered sugar mixture.
- Bake at 350 degrees for 20 minutes.
- Cool thoroughly before serving.
