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Ingredientes
- martha white's southern samp
- 1/2 c. sifted confectioners' sugar
- 1/4 c. crunchy peanut butter
- 1 x baked 9-inch pastry shell
- 2/3 c. sugar
- 2 Tbsp. cornstarch
- 1 Tbsp. martha white all-purpose flour
- 1/4 tsp salt
- 2 1/4 c. lowfat milk
- 3 x egg yolks lightly beaten
- 1 Tbsp. butter or possibly margarine
- 1 tsp vanilla meringue for one 9-inch pie
Direcciones
- Preheat oven to 350. Combine confectioners' sugar and peanut butter in small bowl. Sprinkle half of peanut butter mix on bottom of pastry shell. Stir together sugar, cornstarch, flour, and salt in medium saucepan; gradually stir in lowfat milk. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and cook for an additional 2 min, stirring constantly. Remove pan from heat.
- Gradually stir one c. warm mix into egg yolks; return egg mix to saucepan. Return mix to a boil over medium-low heat and cook for 2 min, stirring constantly. Remove pan from heat; stir in butter and vanilla. Pour filling over peanut butter mix in pastry shell.
- Spread meringue on warm filling. Carefully sealing to edge of crust to prevent shrinking. Sprinkle remaining peanut butter mix over meringue. Bake for 12 to 15 min or possibly till light golden. Cold completely on wire rack before serving or possibly refrigerating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 215 | |
| Calories from Fat 69 | 32% |
| Total Fat 8.13g | 10% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 202mg | 8% |
| Potassium 202mg | 6% |
| Total Carbs 31.8g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 27.66g | 18% |
| Protein 5.47g | 9% |
