Peanut Butter Pie

INGREDIENTS:

1 c. confectioners’ sugar
1/2 c. creamy peanut butter
3 eggs, separated
2/3 c. sugar
1/8 tsp. salt
1/4 c. corn starch
2 c. scalded milk
2 tbsp. butter
1/2 tsp. vanilla
1/4 tsp. cream of tartar
9 inch pie shell baked and cooled

DIRECTIONS:

Beat egg yolks until fluffy. Combine sugar, salt and corn starch. Beat into egg yolks. Beat in hot milk gradually. Cook over hot water until smooth and thick stirring constantly. Remove from heat. Add butter and vanilla.

Cover bottom of pie shell with 2/3 of confectioners’ sugar, peanut butter mixture. Pour in the hot custard.

Beat egg whites and cream of tartar until stiff. Spread on top of filling. Then sprinkle the remaining 1/3 of the peanut mixture over the top. Bake at 350 degrees for 12 to 15 minutes or until brown. Cool well before serving.

Kahlua Pecan Pie Recipes

1/4 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons flour
3 eggs
1 cup Kahl?a
1/2 cup dark corn syrup
3/4 cup evaporated milk
1 cup whole or chopped pecans
1 chilled unbaked crust

Combine and mix well the first 4 ingredients. Beat in the eggs, one at a time. Stir in the Kahl?a, syrup and milk, and mix well. Stir in pecans and pour into pie crust. Bake at 400 degrees F for 10 minutes, then reduce heat to 325 degrees F and bake until firm ? about 40 minutes. Chill.

Peanut Butter Pie

INGREDIENTS:

2 c. milk
3 tbsp. cornstarch
1 tsp. vanilla
1/2 c. chunky peanut butter
2/3 c. sugar
3 eggs, beaten
1 baked pie crust

DIRECTIONS:

Pour milk, sugar, salt and cornstarch in top of double boiler. Cook until almost thick, stirring constantly. Add beaten eggs and cook until thick.

Remove from stove and add vanilla and peanut butter. Mix until well blended. Put into pie crust; chill.