Rosie's Peanut Butter Pie
Yield
servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
peanut butter
|
|
| 1 | cup |
powdered sugar
sifted |
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
cornstarch
|
|
| 3 ¾ | cups |
milk
|
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
butter
or margarine, cut up |
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
baked, 9inch, with edges crimped high |
|
| ¾ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
peanut butter
|
|
| 237 | ml |
powdered sugar
sifted |
|
| 355 | ml |
sugar
|
|
| 118 | ml |
cornstarch
|
|
| 887 | ml |
milk
|
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
butter
or margarine, cut up |
|
| 15 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
baked, 9inch, with edges crimped high |
|
| 177 | ml |
heavy whipping cream
|
|
Directions
In a mixing bowl, cut the peanut butter into the powdered sugar until crumbly.
Set aside.
For the filling, in a medium or large saucepan, combine the sugar and cornstarch.
Add milk all at once. Cook and stir until bubbly. Cook 2 minutes more.
Remove from heat and gradually stir about 1 cup of the hot mixture into the eggs.
Return all to saucepan.
Cook until nearly bubbly, but do not boil.
Reduce the heat. Cook and stir the mixture for 2 minutes more.
Stir the butter or margarine and vanilla into the mixture.
Sprinkle the baked crust with half of the peanut butter mixture.
Mound the filling on top.
Cover; chill 1 hour.
In a mixing bowl, beat the whipping cream just until stiff peaks form (tips stand straight).
Spread whipped cream over pie. Sprinkle with remaining peanut mixture.
Chill until serving time (at least 2 hours).
Store leftovers in the refrigerator.
Makes 8 servings.
