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Amish Peanut Butter Cream Pie Dgsv43a

Amish Peanut Butter Cream Pie Dgsv43a is a pies recipe made with Powdered Sugar, Smooth Peanut Butter, Sugar Divided, Milk Divided, and Eggs Separated. Keep it handy for the next time you cook it.

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

Method (preview)

1. 1

   1. Beat together the powdered sugar and peanut butter until the mixture is crumbly; set aside.

2. 2

   Do not let it boil.

3. 3

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

4. 4

   Stire to make a paste.

5. 5

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

6. 6

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

7. 7

   Add mixture in bowl to the milk in the saucepan.

8. 8

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

9. 9

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

10. 10

    8. Preheat oven to 350 degrees.

11. 11

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

12. 12

    Pour the cooled custard mixture over the top.

13. 13

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

14. 14

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

15. 15

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

16. 16

    Cool.

17. 17

    DGSV43A.

18. 18

    Aug 29, 1997