Creamy Peanut Butter Pie
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
|
|
| ½ | cup |
peanut butter
creamy |
|
| 2 | each |
eggs
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
sugar
|
|
| 118 | ml |
peanut butter
creamy |
|
| 2 | each |
eggs
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
Directions
In a saucepan, combine the sugars, peanut butter, eggs and flour.
Gradually stir in the milk.
Cook over moderate heat, stirring con- stantly, until thick.
Don't boil.
Remove from heat and stir in the vanilla.
Pour into the baked pie shell and chill.
Serve with whipped cream.
