Peanut Butter Cream Torte Recipe
Here is a Peanut Butter Cream Torte recipe that is sure to get you hooked to it!. I hope that this Peanut Butter Cream Torte recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
Pastry for 1 crust 9 inch pie
2 3/4 cups milk
1 4 1/2 or 5 ounce package regular vanilla pudding mix
3 beaten egg yolks
1/3 cup peanut butter
1/2 cup sifted powdered sugar
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
Directions
Remove the bottom from an 8 inch springform pan.
Roll and cut pastry to fit 1/4 inch over edge of bottom.
Prick well with fork.
Place on baking sheet.
Bake at 450° 10 to 12 minutes; cool.
In saucepan gradually stir milk into pudding mix; stir in egg yolks.
Cook and stir over medium heat till mixture comes to boil.
Remove from heat.
Cover surface of pudding with clear plastic wrap; cool.
Cut peanut butter into powdered sugar till crumbly.
Carefully assemble sides and bottom of springform pan.
Pat peanut butter mixture atop pastry in pan.
Spread cooled pudding over peanut butter mixture; chill thoroughly.
Remove sides of springform pan.
Beat egg whites with vanilla and cream of tartar till soft peaks form.
Gradually add granulated sugar; beat till stiff peaks form.
Spread meringue atop, sealing edges.
Bake at 400° for 10 minutes.
Chill before serving.
Roll and cut pastry to fit 1/4 inch over edge of bottom.
Prick well with fork.
Place on baking sheet.
Bake at 450° 10 to 12 minutes; cool.
In saucepan gradually stir milk into pudding mix; stir in egg yolks.
Cook and stir over medium heat till mixture comes to boil.
Remove from heat.
Cover surface of pudding with clear plastic wrap; cool.
Cut peanut butter into powdered sugar till crumbly.
Carefully assemble sides and bottom of springform pan.
Pat peanut butter mixture atop pastry in pan.
Spread cooled pudding over peanut butter mixture; chill thoroughly.
Remove sides of springform pan.
Beat egg whites with vanilla and cream of tartar till soft peaks form.
Gradually add granulated sugar; beat till stiff peaks form.
Spread meringue atop, sealing edges.
Bake at 400° for 10 minutes.
Chill before serving.
