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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This pie is made in a 9 1/2 deep dish pie plate, & in thin slices, it's a great tasting peanut butter pie without being overwhelming! Preparation & cooking time does not include the 4 hours it takes to chill the pie. Ingredients:
5 1/2 tablespoons cornstarch |
3 cups water |
28 ounces sweetened condensed milk |
6 egg yolks, beaten |
1 cup peanut butter, extra crunchy |
4 tablespoons unsalted butter |
2 teaspoons vanilla extract |
Directions:
1. In a large mixing bowl, dissolve the cornstarch in the water.
2. Stir in the condensed milk & the egg yolks.
3. Add peanut butter & beat until well mixed.
4. Pour the mixture into a large heavy saucepan. Bring the mixture to a boil, cooking & stirring until it is thickened & bubbly. Remove from heat.
5. Stir in the butter & vanilla extract.
6. Cool the filling slightly before pouring it into either a baked pie shell or a graham cracker or cookie crumb pie shell.
7. Cover & chill at least 4 hours.
8. Refrigerate leftovers.
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