Yield: 1 servings
|⅓ cup||Peanut butter --|
|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