Peanut Butter Pie Recipe
Summary
Ingredients
| Pastry for Single-Crust Pie | ||
| Sugar | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Milk | 3 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Creamy peanut butter | 1/4 Cup (16 tbs) | |
| Peanuts | 1/4 Cup (16 tbs), coarsely chopped | |
| Meringue for Pie | ||
Directions
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes.
Cool.
For filling, in saucepan combine sugar, flour or cornstarch, and salt.
Gradually stir in milk.
Cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove saucepan from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks.
Return mixture to saucepan; cook and stir 2 minutes more.
Remove saucepan from heat.
Stir in peanut butter till smooth.
Stir in peanuts, if desired.
Pour hot peanut butter mixture into baked pastry shell.
Make Meringue for Pie using the 4 reserved egg whites.
Spread meringue over filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes.
Cool.
Cover; chill to store.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes.
Cool.
For filling, in saucepan combine sugar, flour or cornstarch, and salt.
Gradually stir in milk.
Cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove saucepan from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks.
Return mixture to saucepan; cook and stir 2 minutes more.
Remove saucepan from heat.
Stir in peanut butter till smooth.
Stir in peanuts, if desired.
Pour hot peanut butter mixture into baked pastry shell.
Make Meringue for Pie using the 4 reserved egg whites.
Spread meringue over filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes.
Cool.
Cover; chill to store.
Chef
