Peanut Butter Cream Pie
- 3/4 c. powdered sugar
- 1/2 c. Jif creamy peanut butter
- 1 (9-inch) pastry shell, baked and cooled
- 1/2 c. granulated sugar
- 3 Tbsp. cornstarch
- 1/2 tsp. salt
- 3 slightly beaten egg yolks
- 2 1/2 c. milk
- 2 tsp. vanilla
- 3 egg whites
- 6 Tbsp. granulated sugar
- Combine granulated sugar and Jif until mixture resembles coarse crumbs.
- Reserve 3 tablespoons of the crumb mixture.
- Sprinkle the remaining mixture over the bottom of baked shell.
- In medium saucepan, combine the 1/2 cup sugar, cornstarch and salt.
- Combine egg yolks and milk, stir into granulated sugar mixture until well blended.
- Cook over medium heat, stirring constantly, until mixture comes to a boil.
- Cook and stir 1 minute longer.
- Remove from heat. Stir in vanilla.
- Cool to room temperature.
- Pour into the shell. Preheat oven to 425u0b0.
powdered sugar, jif creamy, pastry shell, sugar, cornstarch, salt, egg yolks, milk, vanilla, egg whites, sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=895987 (may not work)