Southern Peanut Butter Pie |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Some folks here in Virginia consider this a traditional Thanksgiving Day pie, but I eat it all year round. (grin) Ingredients:
2 cups milk |
1/2 cup sugar |
4 tablespoons cornstarch |
2 egg yolks |
1 tablespoon butter |
1/2 teaspoon salt |
1 teaspoon vanilla |
2/3 cup confectioners' sugar |
1/3 cup peanut butter |
1 9-inch baked pie crust |
Directions:
1. To prepare the Custard:.
2. Scald 1 1/2 cups of the milk in double-boiler.
3. Combine sugar, salt, cornstarch in mixing bowl.
4. Add remaining 1/2 cup milk to that mixture; pour into scalded milk.
5. Cook (stirring) until thick.
6. Slightly beat egg yolks.
7. Add a little of the hot mixture to the egg yolks first then add the yolks to the custard mixture and cook 2 minutes longer.
8. Remove from heat and add butter and vanilla.
9. Custard should be pretty thick.
10. Chill well.
11. To prepare Peanut Butter Crumbs:.
12. Mix together confectioner's sugar and peanut butter until crumbly.
13. Sprinkle half (better if a little under half than over) of the crumb mixture in bottom of baked pie crust.
14. Add chilled custard, top with whipped cream and remainder of peanut butter crumbs.
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