Rosie's Peanut Butter Pie

Recipe Ingredients

1/2 cup	99g / 3.5oz	Peanut butter
1 cup	198g / 7oz	Sifted powdered sugar
1 1/2 cups	297g / 10oz	Sugar
1/2 cup	31g / 1.1oz	Cornstarch
3 3/4 cups	888ml	Milk
2		Beaten eggs
1/2 cup	99g / 3.5oz	Butter or margarine - cut up
1 tablespoon	15ml	Vanilla
1		Baked 9-inch piecrust - (with, edges crimped
3/4 cup	177ml	Whipping cream

Recipe Instructions

In a mixing bowl, cut the peanut butter into the powdered sugar until crumbly. Set aside.

For the filling, in a medium or large saucepan, combine the sugar and cornstarch. Add milk all at once. Cook and stir until bubbly. Cook 2 minutes more. Remove from heat and gradually stir about 1 cup of the hot mixture into the eggs. Return all to saucepan. Cook until nearly bubbly, but do not boil.

Reduce the heat. Cook and stir the mixture for 2 minutes more. Stir the butter or margarine and vanilla into the mixture.

Sprinkle the baked crust with half of the peanut butter mixture. Mound the filling on top. Cover; chill 1 hour.

In a mixing bowl, beat the whipping cream just until stiff peaks form (tips stand straight). Spread whipped cream over pie. Sprinkle with remaining peanut mixture. Chill until serving time (at least 2 hours). Store leftovers in the refrigerator.

From Rosie's Diner in Rockford, MI Recipe printed in Midwest Living, April 1993

Source:
Capper's -- September 9, 1997

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