Rosemarie's Peanut Butter Pie
Ingredients:
3 egg yolks
Pinch salt
2 ½ cups milk
¾ cup sugar
½ cup flour
1 teaspoon vanilla extract
½ cup smooth peanut butter
1 cup heavy cream, whipped
½ cup peanuts, roasted
Directions:
Place pie crust in pan and prick all over with fork. Place in the freezer for 15 to 20 minutes.
Preheat oven to 450 F. Bake crust for 12 to 15 minutes, until golden. Cool on a wire rack.
For filling, combine egg yolks, salt and milk in a heavy saucepan. Mix well. Cook over low heat, stirring constantly, until warm. Combine sugar and flour in a small bowl and gradually add to milk mixture. Cook, stirring constantly, until thickened. Boil for 1 minute. Remove from the heat. Stir in vanilla and peanut butter until blended. Let cool slightly.
Pour filling into pie shell. Chill thoroughly. Garnish with whipped cream and peanuts. Makes 8 to 12 servings.
PER SERVING: Cal 337 (56% fat) Fat 22 g (8 g sat) Fiber 1 g Chol 83 mg Sodium 173 mg Carb 30 g Calcium 82 mg
Ingredients:
3 egg yolks
Pinch salt
2 ½ cups milk
¾ cup sugar
½ cup flour
1 teaspoon vanilla extract
½ cup smooth peanut butter
1 cup heavy cream, whipped
½ cup peanuts, roasted
Directions:
Place pie crust in pan and prick all over with fork. Place in the freezer for 15 to 20 minutes.
Preheat oven to 450 F. Bake crust for 12 to 15 minutes, until golden. Cool on a wire rack.
For filling, combine egg yolks, salt and milk in a heavy saucepan. Mix well. Cook over low heat, stirring constantly, until warm. Combine sugar and flour in a small bowl and gradually add to milk mixture. Cook, stirring constantly, until thickened. Boil for 1 minute. Remove from the heat. Stir in vanilla and peanut butter until blended. Let cool slightly.
Pour filling into pie shell. Chill thoroughly. Garnish with whipped cream and peanuts. Makes 8 to 12 servings.
PER SERVING: Cal 337 (56% fat) Fat 22 g (8 g sat) Fiber 1 g Chol 83 mg Sodium 173 mg Carb 30 g Calcium 82 mg