Recipe - Rosies Peanut Butter Pie

Troxel TJFM10C
One half cup Peanut butter
1 cup Sifted powdered sugar
1 One half cup Sugar
One half cup Cornstarch
3 Three fourths cup Milk
2 Beaten eggs
One half cup Butter or margarine; cut up
1 tablespoon Vanilla
1 Baked 9inch piecrust (with;
edges crimped high)
Three fourths cup Whipping cream

In a mixing bowl, cut the peanut butter into the powdered sugar till
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 till 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 till 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 till stiff peaks form (tips
stand straight). Spread whipped cream over pie. Sprinkle with remaining
peanut mixture. Chill till serving time (at least 2 hours). Store leftovers
in the refrigerator. Makes 8 servings. From Rosie's Diner in Rockford, MI
Recipe printed in Midwest Living, April 1993

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