Yield: 1 Servings
Measure | Ingredient |
---|---|
⅓ cup | Sugar |
⅓ cup | Cornstarch |
¼ teaspoon | Salt |
3 \N | Eggs |
4 \N | Egg yolks |
½ cup | REESE'S Creamy Peanut Butter |
¼ cup | Chopped peanuts |
1 \N | 9-inch pastry shell; baked or graham cracker pie shell |
2 \N | Bananas; peeled and sliced |
\N \N | Whipped topping |
\N \N | Additional chopped peanuts |
Had this at a Homemakers School I attended. It was tried and tested believe me. Have over two hundred that were made and tested at this class > Hope this source is approved by TNT. In large saucepan, combine sugar,cornstarch and salt. Add a small amount of milk and stir to make a paste, making sure there are no lumps. Gradually add remaining milk. Whisk in egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils for 2 minutes. Remove from heat;stir in peanut butter and peanuts. Cover top of filling with plastic wrap; refrigerate to cool. Spread about one-fourth of the filling into bottom of pastry shell. Arrange banana slices over the filling. Spread remaining filling over the bananas. Cover and refrigerate 3 to 4 hours. To serve uncover pie and spread whipped topping on top. Sprinkle with additional chopped peanuts, if desired. Makes 6 - 8 servings.
Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Mar 24, 1998