Peanut Butter Custard Pie Recipe
Ingredients:
- 1 (10-inch) deep dish pie crust, baked and cooled
- 3 large egg yolks
- 3 cups milk
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons butter or margarine
- 1/2 cup creamy peanut butter
- 1 1/4 teaspoons vanilla extract
Directions:
- While crust is cooling, make filling.
- In a 2-quart saucepan, mix egg yolks, milk, sugar, cornstarch and salt. Add margarine. Cook over medium low heat, stirring frequently until mixture boils and thickens, about 15 minutes. Boil 1 minute. Remove from heat; stir in peanut butter and vanilla extract.
- Pour filling into cooled pie crust. Cover and refrigerate pie until set, at least four hours.
- Cover pie surface with meringue or, just before serving, with 8 ounces of thawed whipped topping.
- Meringue
- 3 large egg whites
- 1/3 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Beat egg whites until stiff. Gradually add sugar and cream of tartar and beat until glossy. Spread on pie surface sealing to crust. Place in a 375 degrees F oven and toast to a golden brown. Cool to room temperature.
- Serves 8 to 10.