Peanut butter cream pie

Yield: 1 servings

Measure Ingredient
3 Egg yolks
3 cups Milk
1 cup Sugar
½ cup Cornstarch
¼ teaspoon Salt
⅓ cup Peanut butter --
Chunk-style
2 teaspoons Vanilla extract
1 Pastry shell (9") -- baked
½ cup Cream, whipping -- whipped
Pecans -- chopped

Combine egg yolks and milk in a medium saucepan, blending well.

Combine sugar, cornstarch, and salt; stir into egg mixture. Cook, stirring constantly, until thick. Pour hot filling into bowl; cover with waxed paper, and chill.

Whip chilled mixture with electric mixer until creamy. Add peanut butter and vanilla, beating until smooth. Pour filling into pastry shell; spoon whipped cream around edges. Sprinkle chopped peanuts over top.

Typos by Nancy Coleman.

Recipe By : Southern Living Magazine, April 1977 From: Marjorie Scofield Date: 05-02-95 (160) Fido: Recipes

Similar recipes