Amish Peanut Butter Cream Pie Dgsv43a Recipe

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   1.

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   Beat together the powdered sugar and peanut butter till the mix is crumbly; set aside.

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   2.

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   In a large, heavy saucepan, combine 2/3 c sugar and 2 c lowfat milk; heat to scalding or possibly till bubbles start to create on the bottom.

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   Don't let it boil.

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   3.

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   Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 Tablespoons cornstarch, flour and salt.

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   Stire to make a paste.

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   4.Whisk in the remaining 1 c cool lowfat milk, whisking till the mix is smooth.

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    5.

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    Pour in some of the warm lowfat milk mix, stirring to combine.

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    6.

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    Add in mix in bowl to the lowfat milk in the saucepan.

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    Cook over medium-low heat, stirring constantly, till the mix bubbles up in the center.

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    7.

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    Add in the butter and 1 t vanilla.

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    Remove from heat and let custard cold.

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    8.

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    Preheat oven to 350 degrees.

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    9.

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    Sprinkle 2/3 of the crumbly peanut butter mix in the bottom of the baked (and cooled) pastry shell.

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    Pour the cooled custard mix over the top.

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    10.

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    In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 t vanilla.

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    Beat till stiff peaks form.

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    10.

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    Gradually, while beating, add in the 4 Tablespoons remaining sugar and 3 Tablespoons remaining cornstarch.

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    Continue beating till whiltes are very think and glossy.

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    11.

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    Spread on top of pie; sprinkle the remaining peanut butter mix on top.

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    Bake for 1- to 15 min; watching carefully, or possibly till the meringue is golden.

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    Cold.

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    An Indiana recipe formated for you by Judy Lausch

* Per serving · 4 servings · Values may vary.