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Rosie's Peanut Butter Pie














Trans-fat Free


½ cup peanut butter
1 cup powdered sugar
1 ½ cups sugar
½ cup cornstarch
3 ¾ cups milk
2 large eggs
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 510g (18.0 oz)
Amount per Serving
Calories 131550% of calories from fat
 % Daily Value *
Total Fat 73g 113%
Saturated Fat 35g 176%
Trans Fat 0g
Cholesterol 246mg 82%
Sodium 663mg 28%
Total Carbohydrate 50g 50%
Dietary Fiber 2g 10%
Sugars g
Protein 43g
Vitamin A 38% Vitamin C 1%
Calcium 34% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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