Peanut Butter Custard Pie Recipe

Peanut Butter Custard Pie Recipe

Ingredients:

1 pie shell (10 inch deep-dish); baked & cooled
1/3 c of cornstarch
3 pcs of yolks of large eggs
3 c of milk
2 Tbsps of margarine or butter
1/2 c of white sugar
1/2 c of peanut butter (creamy)
1/4 tsp of salt
1-1/4 tsps of vanilla flavor extract
3 pcs of whites of large eggs
1/4 tsp of cream-of-tartar
1/3 c of white sugar

Instructions:

While cooling the crust, make the filling. Mix milk, yolks, cornstarch salt and sugar in 2 quart saucepan. Add the margarine in. Cook for 15 mins on medium-low heat, frequently stirring ’til mixture thickens and boils then boil for 1 min.

Remove pan from the heat and stir vanilla and peanut butter in. Pour the filling onto cooled crust. Refrigerate w/ cover ’til set for 4 hrs or more.

For the meringue, beat the whites ’til stiff. Slowly add cream-of-tartar and sugar; beat ’til glossy. Then, spread meringue onto pie sealing edges of crust. Bake over 375 deg F then toast ’til golden-brown.

Cool pie to room-temperature. Before pie is served, top w/ 8 ozs of cream (whipped and thawed). Makes 8-10 servings.

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