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Granny Cossey's Peanut Butter Pie
submitted by Robin Smith - Arkansas
08-03-2002
1 baked 9" pie shell (deep dish)
1 C. powdered sugar
1/2 C. peanut butter
1/4 C. flour
3/4 tsp. salt
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2 C. scalded milk
3 eggs, separated
2 T. butter
1/4 tsp. vanilla
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Mix 1 C. powdered sugar
and 1/2 C. peanut butter till it is in crumbles. Spread 1/2 of mixture in bottom of baked pie shell. Reserve
other one-half.
Blend flour, sugar and
salt together. Add to milk in saucepan over medium low heat, stirring constantly, until mixture thickens.
Slightly beat egg yolks. Add 2 Tablespoons of the pie mixture into egg yolks and then return egg yolk
mixture gradually into the pie mixture. Cook couple of minutes longer, stirring. Remove from heat, add
butter and vanilla. Cool. Pour into pie shell. Make meringue from egg whites and a little sugar. Spread
meringue over pie filling. Sprinkle remaining peanut butter mixture over meringue. Bake at 350 degrees
for 30 minutes. Cool. Note: I use crunchy peanut butter, but it is your choice and I use a deep-dish pie
shell.
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