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Peanut Streusel Pie



Trans-fat Free


cup peanut butter
¾ cup powdered sugar
1 each pie shell (9 inch)
9inch, baked
cup all-purpose flour
½ cup sugar
teaspoon salt
2 cups milk
3 each egg yolks
2 tablespoons butter
or margarine
½ teaspoon vanilla extract
3 each egg whites
¼ teaspoon cream of tartar
½ cup sugar
1 teaspoon cornstarch


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 70737% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 467mg 19%
Total Carbohydrate 34g 34%
Dietary Fiber 2g 8%
Sugars g
Protein 24g
Vitamin A 8% Vitamin C 0%
Calcium 16% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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