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Creamy Peanut Butter Pie


2/3 cup sugar
2 1/2 tablespoon cornstarch
1 tablespoon flour
1/2 tsp. salt
2 cups milk
3 egg yolks, beaten
1/2 cup creamy peanut butter
1 (9 inch) pastry shell, baked
Whipping cream or topping

In a saucepan, stir together sugar, cornstarch, flour, and salt. Gradually add milk. Cook and stir over medium-high heat until thick and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir about 1 cup of mixture into egg yolks; return all to saucepan. Return to heat and bring to a gentle boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in peanut butter till smooth. Pour into the pastry shell; cool. Cover and store in refrigerator. Garnish with whipped cream or topping when served.

Yield: 8 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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