Peanut Pie
Yield
servingsPrep
45 minCook
15 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch |
|
| Filling | |||
| ½ | cup |
sugar
granulated |
|
| ¼ | cup |
brown sugar
firmly-packed |
*
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | cups |
milk
|
|
| ½ | cup |
peanut butter chips
|
*
|
| 4 | each |
egg yolks
|
*
|
| 3 | tablespoons |
vegetable shortening
golden |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | cup |
chocolate covered peanuts
chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch |
|
| Filling | |||
| 118 | ml |
sugar
granulated |
|
| 59 | ml |
brown sugar
firmly-packed |
*
|
| 59 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 7.1E+2 | ml |
milk
|
|
| 118 | ml |
peanut butter chips
|
*
|
| 4 | each |
egg yolks
|
*
|
| 45 | ml |
vegetable shortening
golden |
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
chocolate covered peanuts
chopped |
* |
Directions
For crust, prepare and bake Crisco Single Crust. Cool completely. Heat oven to 350℉ (180℃) (180C).
For filling, combine granulated sugar, brown sugar, flour, cornstarch and salt in saucepan. Add milk and peanut butter chips gradually.
Cook and stir on medium heat until mixture comes to a boil and thickens. Reduce heat. Cook and stir 2 minutes. Remove from heat.
- Beat egg yolks lightly in small bowl. Stir 1 cup hot mixture slowly into yolks, mixing thoroughly. Return mixture to saucepan.
Bring to a boil. Cook and stir on low heat 2 minutes. Remove from heat. Stir in butter and vanilla. Pour mixture into baked pie crust.
- Bake at 350℉ (180℃) (180C) for 12 minutes. Sprinkle with chocolate covered peanuts immediately.
Cool to room temperature before serving. Refrigerate leftover pie.
