Happy National Pie Day! I never need a reason to make a pie, but today being National Pie Day, I had no choice! I have many recipes, as I love to make pies for dessert; they are so much easier and faster than cakes! The one that I chose to celebrate on National Pie Day is a very old recipe that has been handed down through the generations; to be exact...my husband's side of the family! I suppose this is probably his favorite dessert (he's not much of a cake man!). He remembers his Aunt Barbara making this rich, creamy, peanut buttery pie when he was a child. It is a true compliment for him to say "it's just like I remember"! It might seem a little time consuming, but it is worth every minute! I made my own crust, recipe below; but you can definitely use a store bought crust. However, I wouldn't take short cuts on the custard...so delicious! I prefer to eat this pie after it cools a little, but still warm! Of course, make sure you have a tall glass of milk to go with it!
1 baked pie crust
1 cup powdered sugar
1/2 cup peanut butter
basic custard:
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
meringue:
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.
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