Bush's Creamy Peanut Pie
Yield
1 piePrep
15 minCook
20 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
egg yolks
|
*
|
| 3 | cups |
milk
|
|
| 1 | dash |
salt
|
*
|
| 1 ½ | cups |
sugar
|
|
| 3 | tablespoons |
peanut butter
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
egg yolks
|
*
|
| 7.1E+2 | ml |
milk
|
|
| 1 | dash |
salt
|
*
|
| 355 | ml |
sugar
|
|
| 45 | ml |
peanut butter
|
|
| 45 | ml |
cornstarch
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
Directions
Beat yolks until creamy.
Boil milk in double boiler. Mix yolks, sugar, cornstarch, peanut butter and salt and add to boiling milk.
Cook in double boiler, stirring constantly until thick.
Pour into shell and refrigerate until chilled.
