—Troxel TJFM10C—
1/2 c Peanut butter
1 c Sifted powdered sugar
1 1/2 c Sugar
1/2 c Cornstarch
3 3/4 c Milk
2 Beaten eggs
1/2 c Butter or margarine; cut up
1 tb Vanilla
1 Baked 9-inch piecrust (with;
-edges crimped high)
3/4 c Whipping cream
In a mixing bowl, cut the peanut butter into the powdered sugar till
crumbly. Set aside.
For the filling, in a medium or large saucepan, combine the sugar and
cornstarch. Add milk all at once. Cook and stir till bubbly. Cook 2 minutes
more. Remove from heat and gradually stir about 1 cup of the hot mixture
into the eggs. Return all to saucepan. Cook till nearly bubbly, but do not
boil. Reduce the heat. Cook and stir the mixture for 2 minutes more. Stir
the butter or margarine and vanilla into the mixture.
Sprinkle the baked crust with half of the peanut butter mixture. Mound the
filling on top. Cover; chill 1 hour.
In a mixing bowl, beat the whipping cream just till stiff peaks form (tips
stand straight). Spread whipped cream over pie. Sprinkle with remaining
peanut mixture. Chill till serving time (at least 2 hours). Store leftovers
in the refrigerator. Makes 8 servings. From Rosie’s Diner in Rockford, MI
Recipe printed in Midwest Living, April 1993
Yields
8 Servings