Amish Peanut Butter Cream Pie Dgsv43a Recipe

  1. 1.
  2. Beat together the powdered sugar and peanut butter till the mix is crumbly; set aside.
  3. 2.
  4. 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.
  5. Don't let it boil.
  6. 3.
  7. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 Tablespoons cornstarch, flour and salt.
  8. Stire to make a paste.
  9. 4.Whisk in the remaining 1 c cool lowfat milk, whisking till the mix is smooth.
  10. 5.
  11. Pour in some of the warm lowfat milk mix, stirring to combine.
  12. 6.
  13. Add in mix in bowl to the lowfat milk in the saucepan.
  14. Cook over medium-low heat, stirring constantly, till the mix bubbles up in the center.
  15. 7.
  16. Add in the butter and 1 t vanilla.
  17. Remove from heat and let custard cold.
  18. 8.
  19. Preheat oven to 350 degrees.
  20. 9.
  21. Sprinkle 2/3 of the crumbly peanut butter mix in the bottom of the baked (and cooled) pastry shell.
  22. Pour the cooled custard mix over the top.
  23. 10.
  24. In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 t vanilla.
  25. Beat till stiff peaks form.
  26. 10.
  27. Gradually, while beating, add in the 4 Tablespoons remaining sugar and 3 Tablespoons remaining cornstarch.
  28. Continue beating till whiltes are very think and glossy.
  29. 11.
  30. Spread on top of pie; sprinkle the remaining peanut butter mix on top.
  31. Bake for 1- to 15 min; watching carefully, or possibly till the meringue is golden.
  32. Cold.
  33. An Indiana recipe formated for you by Judy Lausch

powdered sugar, smooth peanut butter, sugar, milk, eggs, cornstarch, flour, salt, butter, vanilla, cream of tartar

Taken from cookeatshare.com/recipes/amish-peanut-butter-cream-pie-dgsv43a-64909 (may not work)

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