Peanut Butter Pie VIII Recipe

Ingredients
<br>- 1 (9 inch) pie shell, baked
<br>- 1 cup confectioners' sugar
<br>- ½ cup peanut butter
<br>- 2 cups milk
<br>- ⅔ cup white sugar
<br>- ¼ teaspoon salt
<br>- ½ teaspoon vanilla extract
<br>- 4 tablespoons cornstarch
<br>- 3  eggs, separated
<br>- ½ teaspoon cream of tartar
<br>- 6 tablespoons white sugar
<br><p></p>Directions
<br>step 1: Mix confectioners' sugar and peanut butter until mixture has a crumbly texture.  Sprinkle half over the bottom of the shell.
<br>step 2: In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks.  Cook over medium-low heat until thick. Pour filling into crust.
<br>step 3: Beat egg whites until foamy.  Add cream of tartar, and continue beating.  Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form.  Spread over the top of the pie.  Sprinkle with remaining peanut butter mixture.
<br>step 4: Bake at 325 degrees F (165 degrees C) for 30 minutes.
<br>


Ingredients
- 1 (9 inch) pie shell, baked
- 1 cup confectioners' sugar
- ½ cup peanut butter
- 2 cups milk
- ⅔ cup white sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 4 tablespoons cornstarch
- 3 eggs, separated
- ½ teaspoon cream of tartar
- 6 tablespoons white sugar

Directions
step 1: Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
step 2: In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
step 3: Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
step 4: Bake at 325 degrees F (165 degrees C) for 30 minutes.

Mastodon Share