To Everything A Season

Promised Sweetness

Here's the recipe I promised you several weeks ago for the Bluebonnet Cafe's Peanut Butter Pie. Do you remember "Happy Hour Pie?" Well, check it out at the original post here. This pie is amazing!!

Pastry pie shell                                   

4 eggs, separated

½ c. sugar

½ c. flour or ¼ c. cornstarch

½ t. salt

3 cups milk

¼ creamy peanut butter

¼ c. coarsely chopped peanuts

In saucepan,  combine sugar, flour, or cornstarch, and salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove saucepan from heat. Separate egg yolks from whites; set aside whites for meringue. Beat yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return mixture to saucepan; bring to gentle boil. Cook and stir 2 minutes more.

Remove saucepan from heat. Stir in peanut butter until smooth. Pour hot mixture into baked pastry shell. Make meringue for pie using the 4 reserved egg whites. Spread meringue over filling; seal the edges. Top with chopped peanuts.

Bake at 350 degrees for 12-15 minutes. Cool.

For cream pie, top cooled pie with whipped cream instead of meringue.