Stouffer orlando resort peanut butter

INGREDIENTS:

1 c. milk
1 env. unflavored gelatin
3/4 c. sugar, divided
1/4 tsp. salt
4 eggs, separated
1 tsp. vanilla
1/2 c. peanut butter
1/2 c. heavy or whipping cream, beaten until stiff peaks form
1 baked 9 inch pie shell
3 oz. semi-sweet chocolate
2 1/2 tbsp. evaporated milk
1/2 c. powdered sugar, sifted
1/4 c. honey

DIRECTIONS:

Pour milk in the top of a double boiler and sprinkle gelatin over milk. Set over simmering water and stir in 1/4 cup of the sugar, salt, and egg yolks. Beat slightly until just combined. Cook, stirring constantly, until the mixture thickens enough to thickly coat the back of a spoon. Remove from heat; add vanilla. Beat in peanut butter and chill until thickened but not firm. Beat the egg whites until very frothy, then gradually add remaining sugar and continue beating until firm, smooth peaks form. Fold egg whites into cooled peanut butter mixture, then fold in whipping cream. Heap into prepared pie shell. Chill until firm.
While pie is chilling, prepare chocolate glaze by combining chocolate and milk in a saucepan over low heat. Stir until well combined. Add powdered sugar and honey. Beat until smooth. Cool, then spread over chilled pie. Refrigerate until serving time. If the topping sounds too sweet, top the pie with chocolate shavings instead of glaze. Serves 6 to 8.
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Old Fashioned Apple Pie

INGREDIENTS:

1 1/2 c. sugar
1/3 c. flour
1 tsp. cinnamon
1/4 c. water, optional
4 to 5 c. peeled, sliced, tart apples
1 tbsp. butter
1 tbsp. milk
1/2 tsp. sugar
Pastry for 9 inch double crust pie

DIRECTIONS:

Preheat at 350 degrees. Prepare pastry and roll out half and line a 9 inch redi-pan deep dish pie pan. Combine sugar, flour, and cinnamon in medium size bowl stir in water. Add apples, mix to coat thoroughly. Pour into pastry lined pan; dot with butter. Roll out second half of pastry for top crust. Cut design in center to allow steam to escape. Place on pie, pressing around edge to seal. Brush pastry with milk and sprinkle with sugar. Bake 45 to 60 minutes or until crust is browned. Makes 6 to 8 servings.
Omit water if apples are moist.
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Peanut butter pumpkin pie

INGREDIENTS:

3 eggs
1 (16 oz.) can pumpkin
1/2 c. light brown sugar
1/2 c. white sugar
1/2 c. creamy peanut butter
2 tsp. pumpkin pie spice
1 c. light cream or half and half
1 (9 inch) single crust pie shell, unbaked

DIRECTIONS:

Preheat oven to 350 degrees. In large bowl, beat eggs. Add pumpkin, both sugars, peanut butter, spice; beat well. Gradually add light cream, beating until blended. Pour into prepared crust and bake 65 to 70 minutes or until tests done. Let cool. Makes 8 servings.
NOTE: If you do not have pumpkin pie spice, substitute 1/2 tsp. each of ground cinnamon, nutmeg, ginger and allspice.
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