Mrs. Olaf Simonsen's Peanut Butter Pie

Recipe Ingredients

1/3 cup	65g / 2.3oz	Peanut butter
3		Egg yolks - beaten
3/4 cup	148g / 5.2oz	Confectioner's sugar
2 tablespoons	30ml	Butter or margarine
9		Pastry shell - baked
		Cream filling--
1 teaspoon	5ml	Vanilla extract
1/3 cup	20g / 0.7oz	Flour
1/2 cup	99g / 3.5oz	Sugar
1/8 teaspoon	0.6ml	Salt
2 cups	474ml	Scalded milk
		Meringue--
3		Egg whites
9 tablespoons	135ml	Sugar
1/4 teaspoon	1.3ml	Cream of tartar
1 teaspoon	5ml	Cornstarch

Recipe Instructions

The key to pleasing the pallet of a Peanut Butter Pie connoisseur is to not mix the peanut butter into the filling. Note that everything is made from scratch. This extra effort will reward you with excellent flavors. The following recipe is from the private collection of a deceased Swedish woman who with her husband, Olaf Simonsen, operated a restaurant for over 25 years in Ft. Pierce, Fla.. They were famous, statewide, for their Peanut Butter Pie. This recipe is published in the "Indian River Cuisine".

OVEN : 350F for 15-20 minutes. Blend peanut butter and confectioners sugar together as for pastry until well mixed and mealy. Spread about 2/3 of mixture over baked pie crust. Reserve remainder for top. Combine flour, sugar, and salt together; blend in scaled milk. Blend mixture into slightly beaten egg yolks. Return to double boiler and cook about 2 minutes more. Add butter and vanilla.

Turn into pie shell and top with meringue. For meringue, beat egg whites until stiff enough to hold their shape. Add cream of tartar and beat until blended. Mix sugar and cornstarch and add to egg whites. Beat until very stiff. Spread on filled pie shell and sprinkle on remaining peanut butter crumbs.

Bake in 350F oven for 15-20 minutes. Cool away from draft.

Source:
Mr. Food''s Easy Cooking Magazine, Winter/Spring '98

Rating

Average rating:

2 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.