Recipe - Mrs Olaf Simonsens Peanut Butter Pie

1/3 cup Peanut butter
3 Egg yolks; beaten
Three fourths cup Confectioner's sugar
2 tablespoon Butter or margarine
9 Pastry shell; baked
Cream filling
1 teaspoon Vanilla extract
1/3 cup Flour
One half cup Sugar
1/8 teaspoon Salt
2 cup Scalded milk
Meringue
3 Egg whites
9 tablespoon Sugar
One fourth teaspoon Cream of tartar
1 teaspoon Cornstarch

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 : 350 degrees for 1520 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 350 degree oven for 1520 minutes.
Cool away from draft. JULES FRERE, IN FT PIERCE, FL

Posted to MCRecipe Digest V1 #764 by Nancy Berry nlberry@prodigy.net on
Aug 29, 1997