Peanut butter cream pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg yolks | |
| 3 | cups | Milk |
| 1 | cup | Sugar |
| ½ | cup | Cornstarch |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Peanut butter -- |
| Chunk-style | ||
| 2 | teaspoons | Vanilla extract |
| 1 | Pastry shell (9\") -- baked | |
| ½ | cup | Cream, whipping -- whipped |
| Pecans -- chopped | ||
Directions
Combine egg yolks and milk in a medium saucepan, blending well.
Combine sugar, cornstarch, and salt; stir into egg mixture. Cook, stirring constantly, until thick. Pour hot filling into bowl; cover with waxed paper, and chill.
Whip chilled mixture with electric mixer until creamy. Add peanut butter and vanilla, beating until smooth. Pour filling into pastry shell; spoon whipped cream around edges. Sprinkle chopped peanuts over top.
Typos by Nancy Coleman.
Recipe By : Southern Living Magazine, April 1977 From: Marjorie Scofield Date: 05-02-95 (160) Fido: Recipes
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