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Amish Peanut Butter Cream Pie Dgsv43a

Amish Peanut Butter Cream Pie Dgsv43a is built on Powdered Sugar, Smooth Peanut Butter, Sugar, Milk, and Eggs. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3/4 cup
• 1/2 cup
• 1 cup
• 3 cup
• 3
• 6 tbsp
• 3 tbsp
• 1/4 tsp
• 2 tbsp
• 2 tsp
• 1
• 1/4 tsp
• to taste

Method (preview)

1. 1

   To scalding or until bubbles start to form on the bottom. Do not let it boil.

2. 2

   Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 T cornstarch, flour and salt. Stire to make a paste.

3. 3

   4.Whisk in the remaining 1 c cold milk, whisking until the mixture is smooth.

4. 4

   Pour in some of the hot milk mixture, stirring to combine.

5. 5

   Add mixture in bowl to the milk in the saucepan.

6. 6

   Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center.

7. 7

   Add the butter and 1 t vanilla. Remove from heat and let custard cool.

8. 8

   Preheat oven to 350 degrees.

9. 9

   Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the baked (and cooled) pastry shell.

10. 10

    Pour the cooled custard mixture over the top.

11. 11

    In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 t vanilla. Beat until stiff peaks form.

12. 12

    Continue beating until whiltes are very think and glossy.

13. 13

    Spread on top of pie; sprinkle the remaining peanut butter mixture on top.

14. 14

    Bake for 1- to 15 minutes; watching carefully, or until the meringue is golden brown.

15. 15

    Cool.

16. 16

    DGSV43A.