- Pat Sterling
- My favorite memories have all centered around friends and family enjoying a meal together! It might have been a special holiday or a celebration, or it might have been dinner with friends at a great restaurant. I hope you will enjoy some of my favorite recipes and take time to fellowship with those seated at your table. You might make a memory to last forever!
Sunday, January 22, 2012
Aunt Barbara's Peanut Butter Pie
1 baked pie crust
1 cup powdered sugar
1/2 cup peanut butter
2 cups milk
1/3 cup flour
1 1/2 cup sugar
3 egg yokes (whites reserved for meringue)
1 tsp. vanilla
1 Tbl. butter
3 egg whites (room temperature)
1/4 tsp. cream of tarter
1/4 tsp. vanilla
1/8 tsp. salt
1/2 cup sugar
Combine powdered sugar and peanut butter in medium sized bowl. Stir, with a fork, until crumbly. Set aside.
Make custard. Combine flour and sugar in medium saucepan; stir. Slowly add milk, while stirring, over medium heat. Cook until bubbly and beginning to thicken. Slightly whisk egg yokes; temper by stirring a small amount of hot mixture into the yokes; slowly stir into hot milk mixture. Add vanilla. Cook until thickened (pudding consistency); remove from heat and stir in butter. Stir until smooth and creamy. Cool slightly.
While custard cools, make meringue. Beat egg whites in a large bowl at high speed of an electric mixer until foamy; sprinkle cream of tarter, vanilla and salt over egg whites; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over filling to edges of crust, covering filling.
Place all but 1/2 cup peanut butter crumbles in bottom of cooled crust. Pour custard over all. Top with meringue; sprinkle with remaining crumbles. Bake in preheated 400 degree oven until slightly brown.