Peanut Streusel Pie
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
peanut butter
|
|
| ¾ | cup |
powdered sugar
sifted |
|
| 1 | each |
pie shell (9 inch)
9inch, baked |
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | cups |
milk
scalded |
|
| 3 | each |
egg yolks
|
*
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | teaspoon |
vanilla extract
|
|
| Meringue | |||
| 3 | each |
egg whites
|
*
|
| ¼ | teaspoon |
cream of tartar
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
peanut butter
|
|
| 177 | ml |
powdered sugar
sifted |
|
| 1 | each |
pie shell (9 inch)
9inch, baked |
|
| 79 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 473 | ml |
milk
scalded |
|
| 3 | each |
egg yolks
|
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 2.5 | ml |
vanilla extract
|
|
| Meringue | |||
| 3 | each |
egg whites
|
*
|
| 1.3 | ml |
cream of tartar
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
cornstarch
|
|
Directions
Blend peanut butter with confectioners' sugar until mealy.
Sprinkle ⅔ of the mixture over baked pie crust.
Combine flour, sugar and salt in the top of double boiler.
Stir in milk. Cook over boiling water, stirring constantly until thickened.
Stir small amount of cooked filling into egg yolks.
Combine with remaining hot mixture; cook for several minutes more.
Add butter and vanilla.
Pour into pie shell. Top with meringue.
Meringue: Beat egg whites until stiff; add cream of tartar.
Mix sugar with cornstarch.
Add gradually; beat stiff. Pile on pie; sprinkle with remaining peanut butter mixture.
Bake in 400℉ (200℃) oven for 8 to 10 minutes or until delicately-browned.
Cool before serving.
