Cookbook

(LuAnn's) Aunt Audrey's Peanut Butter Pie :rectnt

(LuAnn's) Aunt Audrey's Peanut Butter Pie

Pat, one of the recipes I was thinking of was very similar to the one GG posted, so I just posting this ONE; but, it's a goodie. You may notice that the idea is similar to yours, only her pie has a vanilla custard filling, rather than a chocolate filling. Just a few words of introduction... My Aunt, a doctor's wife, was always the epitome of a gracious hostess, whether serving an office party or a large family gathering. She was especially "famous" for her fabulous pies, usually served on elegant hand-painted dessert plates, a gift from my mother. This Peanut Butter Pie, along with Rhubarb Custard Pie, was one of her best loved. Choosing between the two was indeed difficult! Unfortunately, age took its toll on my lovely Aunt, and dinners around her table are a precious memory of the the past. I'm so happy to have her treasured recipe in my collection.

1 (9-inch) baked and cooled pie shell

Ingredients:
1 9-inch baked and cooled pie shell

CRUMBS:
1 cup powdered sugar
1/2 cup peanut butter

FILLING:
1/4 cup cornstarch
2/3 cup sugar
1/4 teaspoon salt
2 cups milk scalded
3 egg yolks, beaten
1 teaspoon vanilla
2 tablespoons butter or margarine

TOPPING:
1 cup whiping cream, whipped to soft peaks, optional
Reserved half of crumb mixture

Instructions:

To make crumbs: Using a pastry blender, combine powdered sugar and peanut butter to form crumbs resembling texture of biscuit mix.
Sprinkle half of crumbs evenly into bottom of baked pie shell.
Reserve remaining crumbs for topping.

To make filling: In saucepan, blend cornstarch, sugar and salt; stir in scalded milk.
Over medium heat, cook and stir until thickened and bubbling; remove from heat.
Stir a small amount of hot mixture into beaten egg yolks, return to pudding.
Cook and stir over low heat for 2 additional minutes; remove from heat.
Stir in butter or margarine and vanilla.
Cover pan and cool completely.

To assemble and top pie: Carefully spread cooled pudding over crumb layer in pie shell.
If desired, spread whipped cream over pudding layer.
Sprinkle with reserved crumb mixture.
Chill thoroughly in refrigerator before serving.


Posted by LuAnn; recipe from her Aunt Audrey Klooster.

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